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Add a photoServings: 8
Ingredients
- 1 c. mayonnaise
- 1/2 c. lowfat sour cream
- 1/2 c. freshly-grated Parmesan cheese
- 1 Tbsp. fresh lemon juice
- 1 x garlic clove pressed
- 1 x anchovy fillet mashed Salt to taste Freshly-grnd black pepper to taste Romaine leaves - (small) Assorted fresh vegetables
Directions
- Mix first 6 ingredients in small bowl. Season dip with salt and pepper.
- Serve with lettuce and vegetables.
- This recipe yields 8 to 10 servings as appetizers.
- Comments: 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, that added a taste of anchovy. This dip has all the flavors of which first Caesar salad, and romaine lettuce and fresh veggies are nice "dippers."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 8 servings | |
| Calories 234 | |
| Calories from Fat 230 | 98% |
| Total Fat 26.08g | 33% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 157mg | 7% |
| Potassium 27mg | 1% |
| Total Carbs 0.67g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.64g | 0% |
| Protein 0.3g | 0% |
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