Caesar Salad Dip

April 2008
Caesar Salad Dip

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Makes: 8 servings

Prep: 10 mins

Cook: 10 mins

  • 2 cups grated parmesan cheese
  • 4 cloves garlic
  • 12 canned anchovy fillets
  • Juice of 2 lemons
  • 2 teaspoons red wine vinegar
  • 1 cup extra-virgin olive oil
  • 2 hearts romaine lettuce, coarsely chopped
  • Pepper
  • Carrot sticks, for dipping
  1. Using a food processor, pulse the parmesan, garlic, anchovies, lemon juice and vinegar into a paste. With the machine on, add the olive oil in a slow, steady stream. Add the romaine and pulse until the romaine is finely chopped.
  2. Transfer the dip to a bowl and season with pepper. Serve with the carrot sticks.