Ceasar Dip
Source of Recipe
Aunt Saunny
1/3 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1 teaspoon anchovy paste
1 dash hot pepper sauce
1 garlic clove; minced
1/4 cup olive oil
1/2 cup sour cream
1/4 cup freshly grated Parmesan cheese
A salad served as a dip. Just dip in Romaine center leaves or
rolled, cigar like, larger leaves.
In bowl, whisk together mayonnaise, lemon juice, Worcestershire
sauce, Dijon mustard, pepper, anchovies, hot pepper sauce and
garlic; gradually whisk in olive oil until blended. Stir in sour
cream and Parmesan cheese.
Taste and adjust seasoning if necessary. Can be covered and
refrigerated
for up to 1 day.
Yield: 1 1/4 cups
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