Caesar Dip with Crudites
Over the Fourth of July weekend in 1924, a group of unexpected guests arrived at Caesar’s Palace restaurant in Tijuana, Mexico. Running low on food, the owner, Caesar Cardini, threw together a salad with ingredients he had on hand. He made a thick dressing with a coddled egg, garlic-flavored oil, lemon juice, grated cheese and Worcestershire, which added a taste of anchovy. This dip has all the flavors of that first Caesar salad, and romaine lettuce and fresh veggies are nice “dippers.â€
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8 to 10 as appetizers
Dairy
Egg
Fish
Vegetable
Appetizer
Fall
Bon Appétit
Sugar Conscious
Kidney Friendly
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1/2 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 cup freshly grated parmesan cheese
- assorted fresh vegetables
- 1 garlic clove, pressed
Preparation Mix first 6 ingredients in small bowl. Season dip with salt and pepper. Serve with lettuce and vegetables.
Preparation Mix first 6 ingredients in small bowl. Season dip with salt and pepper. Serve with lettuce and vegetables.
