Caesar Dip

This savory dip will get a party going! Any recipe starting with anchovies must be good!

This recipe was tested with Philadelphia brand cream cheese, but it will work with any brand of full-fat cream cheese.

The longer the dip rests in the refrigerator, the better the flavors will meld. Consider refrigerating overnight.

Store in an airtight container in the refrigerator. For optimal flavor, it's best enjoyed within two days, but can be safely stored for up to four days.

Total time 1hr (preferable overnight)

Makes about 2 cups

Ingredients

4 anchovy fillets packed in oil
2 medium garlic cloves, minced
1/4 teaspoon Diamond Crystal kosher salt
1/4 cup lemon juice from 1 lemon
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
8 ounces plain, full-fat cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup freshly grated Parmesan or Pecorino Romano cheese
Chopped parsley for garnish, if desired
Fresh cut vegetables, celery, carrots, redishes and cucumbers, chips, or crackers for serving

Directions

Place anchovies and garlic in a pile on a cutting board and sprinkle with salt. Roughly chop and mash the mixture with the side of a chef’s knife to form a paste, about 2 minutes. Transfer mixture to the base of a food processor and add the lemon juice, mustard and Worcestershire sauce and pulse until well combined.
Add the cream cheese, mayonnaise, sour cream, and Parmesan and process until smooth, about 30 seconds. Scrape the edges and bottom of the bowl and blend until well combined, about 15 seconds.
Transfer the dip to an airtight container and refrigerate for at least 30 minutes, or preferrably 24 hours. Stir before transferring dip to a serving bowl and garnish with fresh parsley, if desired. Serve with vegetables, carrots, celery, cucumber, radishes or chips.

Adapted from a Serious Eats Recipe

Urban Cowgill July 2024