Caesar Salad Dip

Caesar Salad Dip
  • Cook Time
  • Prep Time
  • 8Servings


  • 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


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.

Transfer the dip to a bowl and season with pepper. Serve with the carrot sticks.