Caesar Dip & Dressing

This Twenty-Year-Old Recipe Never Fails

If you like creamy dips that turns into a dressing this is one for the ages. America’s Test Kitchen performs a single recipe over 40 times to get it just right. They sure did!

INGREDIENTS: Makes 2 cups

  • mayonnaise – 1 cup
  • sour cream – 1/2 cup [or cottage cheese]
  • garlic, fresh – 2 tsp (2 med.), finely minced or pressed
  • parmesan cheese – 1/2 cup, (2 oz.), grated
  • anchovies – 1 (1 tsp), minced into a paste
  • parsley, fresh – 2 TBS, minced [or other Mediterranean herb]
  • lemon juice – 1 TBS
  • salt – 1/4 tsp
  • pepper – 1/4 tsp
  • sweet paprika – dusting before serving
  • Dippers
    • veggie crudités: carrots, celery, daikon
    • crackers & toast points
    • hearts of romaine
Note the Trimmed Romaine Leaves that can Scoop to Make an Appetizer Salad


  1. Combine all in a bowl until smooth and creamy. Cover with plastic wrap and refrigerate for an hour or more
  2. Serve with veggie sticks, crackers, and romaine lettuce ribs

Build-Upon Recipe: Caesar Salad Dip with Lettuce Rosette

Great Way to Serve Your Guests a Salad During Cocktail Time

This is my super cool appetizer/salad course:

  • Place dip in a bowl with straight sides
  • Trim hearts of romaine leaves to crudité size and stick into the dip to form a rosette
  • Serve with guests pulling out leaves now pre-coated!

Build-Upon Recipe: Caesar style dressing

Thin the dip with milk

Tavern Salad: Iceberg Mini Wedges, Caesar Dressing, Croutons, Basil, Bacon, and Tomatoes

-Recipe adapted original: America’s Test Kitchen 2002

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