Caesar Dip with Parmesan and Anchovies
Source: Cooks Illustrated
1 cup mayonnaise
1/2 cup sour cream
1/2 oz grated Parmesan cheese (1/2 cup)
1 tablespoon lemon juice
1 tablespoon minced fresh parsley leaves
2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)
2 anchovy fillets , minced to paste (about 1 teaspoon)
1/8 teaspoon ground black pepper
Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.)
Cindy's version without Anchovies:
1 cup mayonnaise
1/2 ounce fresh grated Parmesan cheese (1/2 cup)
1 T fresh lemon juice
1/8 tsp garlic powder
1/2 tsp worcestershire
1 tsp cider vinegar
Pinch salt
few grinds fresh pepper
1/2 tsp parsley