Name: Caesar Dip with Parmesan and Anchovies
Total time: 1 h 10 min
Yield: Serves 8 to 12 (Makes 1 1/2 cups)
Ingredients: 1 cup mayonnaise; 1/2 cup sour cream; 1/2 ounce grated Parmesan cheese, (1/2 cup); 1 tablespoon lemon juice from 1 lemon; 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

Why This Recipe Works

Supermarket and soup-mix dips have given the crudité platter a bad reputation. We were determined to devise a homemade dip recipe to rectify this situation. Our best dip recipes began with either a mayonnaise-sour cream or a mayonnaise-yogurt base for body, richness, and velvety texture. Then we added flavor-charged ingredients—the fewer the better—for maximum flavor with minimum fuss.

Instructions

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.)