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
INSTRUCTIONS:
- Combine all in a bowl until smooth and creamy. Cover with plastic wrap and refrigerate for an hour or more
- Serve with veggie sticks, crackers, and romaine lettuce ribs
Build-Upon Recipe: Caesar Salad Dip with Lettuce Rosette
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
-Recipe adapted original: America’s Test Kitchen 2002
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