Garlicky Caesar Dip

By Lidey Heuck

Updated July 24, 2020

Garlicky Caesar Dip
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Rating
4(297)
Comments
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This dip is inspired by classic Caesar dressing, with plenty of garlic and anchovy to wake things up. (You can even make it dairy-free, if you like, by using vegan cream cheese, substituting ⅓ cup nutritional yeast for the Parmesan, and adding an additional ¼ teaspoon salt.) Serve it with a platter of raw or lightly blanched vegetables sprinkled with sea salt and dig in. Leftovers make a killer spread on a turkey sandwich, or a stellar accompaniment to grilled steak.

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Ingredients

Yield:2 cups
  • ⅓cup fresh lemon juice (from 2 lemons)
  • 6anchovy fillets
  • 4garlic cloves, smashed and peeled
  • 1½tablespoons Dijon mustard
  • 2teaspoons Worcestershire sauce
  • 8ounces cream cheese
  • ¾cup grated Parmesan
  • ¼cup mayonnaise
  • Kosher salt and black pepper
  • Chopped fresh parsley, for serving (optional)
  • Raw or lightly blanched vegetables and potato chips, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

445 calories; 39 grams fat; 17 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 16 grams protein; 919 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In the bowl of a food processor, combine the lemon juice, anchovies, garlic, mustard and Worcestershire sauce and process until smooth.

  2. Step 2

    Add the cream cheese, Parmesan and mayonnaise and process until smooth, stopping to scrape down the sides of the bowl as necessary.

  3. Step 3

    Taste for seasonings and add salt and pepper to taste. Refrigerate for up to 3 days before serving. Top dip with parsley, if using, and serve with crudités and potato chips.

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Ratings

4 out of 5
297 user ratings
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Comments

monika

You can definitely use Greek yoghurt! Cut down on lemon juice if doing so. A little more liquid but easier to use! Otherwise after hanging out in the fridge this is a brick of garlic! Also leave overnight to meld flavors and “mellow” out the garlic punch. Yum!

momo

perfect as written. using romaine scoops is really good too. only problem was that guests inhaled it so quickly I didn't get much.

Anita Kusick

Made this with Greek yogurt but only juice of half a lemon. Also, used roasted garlic—much more mellow, nutty. Great dip!

Meinmunich

So good! Had it as Aioli with many different vegetables and eggs.

mary

it turned out soupy. what did I do wrong? how to fix? otherwise good flavors. I would have used less garlic.

Rose K

Think I will use tzatziki for all or part of the mayo. Will then reduce lemon ju8ce and add a small pinch of sugar to mellow it.

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