Caesar Dip with Crudite and Crouton Sticks
We spent some time in the basement yesterday afternoon due to tornado and thunderstorm warnings. It seems like weather as usual for Memorial Day weekend, nearly always rainy and cold or both. But after the pummeling we took from winter, and our mediocre and rainy spring, I'm going to be optimistic that summer and blue skies are just around the corner.
Caesar salad was invented in Tijuana on the fourth of July, the height of summer. So here, just in time for the beginning of summer, is a yummy dip that is great for backyard barbecues or any other parties all year long. I've made it several times and it's been a hit. The novelty of a non-ranch vegetable dip plus the crouton sticks make it fun.
From Bon Appetit
Caesar Dip
1 c mayonnaise
1/2 c sour cream
1/2 c freshly grated Parmesan cheese
1 T fresh lemon juice
1 garlic clove, pressed
1 anchovy fillet, mashed (OR 1 t anchovy paste OR 1 t Worcestershire sauce)
Serve with assorted fresh vegetables (blanched pea pods are really good with this) and crouton sticks, recipe follows.
Crouton Sticks
1 loaf unsliced sourdough bread (can substitute other bread types
2 T olive oil
1 garlic clove, smashed and chopped finely
Slice the bread into sticks approximately 1"x1"x 4". Microwave the olive oil and garlic for 30 seconds. Toss the sourdough bread with the olive oil.
Spread the bread sticks on a baking sheet. Bake at 400°F for 20 to 25 minutes.
Caesar salad was invented in Tijuana on the fourth of July, the height of summer. So here, just in time for the beginning of summer, is a yummy dip that is great for backyard barbecues or any other parties all year long. I've made it several times and it's been a hit. The novelty of a non-ranch vegetable dip plus the crouton sticks make it fun.
From Bon Appetit
Caesar Dip
1 c mayonnaise
1/2 c sour cream
1/2 c freshly grated Parmesan cheese
1 T fresh lemon juice
1 garlic clove, pressed
1 anchovy fillet, mashed (OR 1 t anchovy paste OR 1 t Worcestershire sauce)
Serve with assorted fresh vegetables (blanched pea pods are really good with this) and crouton sticks, recipe follows.
Crouton Sticks
1 loaf unsliced sourdough bread (can substitute other bread types
2 T olive oil
1 garlic clove, smashed and chopped finely
Slice the bread into sticks approximately 1"x1"x 4". Microwave the olive oil and garlic for 30 seconds. Toss the sourdough bread with the olive oil.
Spread the bread sticks on a baking sheet. Bake at 400°F for 20 to 25 minutes.
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