Caesar Salad Dip Recipe
Servings: 2 cups
Calories: 68kcal
Ingredients
- 4 anchovies
- 1 medium garlic clove minced (about ¾ teaspoon)
- ¼ teaspoon sea salt coarse sea salt; if using regular table salt, use just a pinch
- 4 tablespoons lemon juice from 1 large lemon
- 1 teaspoon Dijon mustard
- 4 ounces Real California Milk cottage cheese
- 8 ounces Real California Milk yogurt
- ½ cup parmesan-like aged, nutty Real California Milk cheese
- 2 tablespoons parsley optional for garnish
- black pepper fresh cracked, optional for garnish
Suggestions for Dipping and Serving
- vegetable crudités like: Little Gem or Romaine heart leaves, endive, radicchio, celery, cucumber, snap peas, carrots, radishes
- bread and crackers like: thinly sliced and toasted baguette, crackers, big homemade croutons
- kettle chips and pita chips
- extras: boiled eggs, olives
Instructions
- Chop the anchovies. Add the minced garlic and pinch of sea salt. Using the side of your knife, smash the anchovies, garlic, and together to create a rough paste. Scrape the paste into a food processor or blender.
- Add lemon juice and Dijon mustard and pulse the food processor a few times to combine.
- Add cottage cheese to food processor and blend until cottage cheese is smooth. Add yogurt a few tablespoons at a time if needed to help the cottage cheese blend. Add the rest of the yogurt and cheese and pulse to combine. Taste and add more salt if needed.
- Transfer dip to serving bowl or container and refrigerate for about 30 minutes to let the anchovies and garlic flavor infuse through the dip.
- Before serving, taste again for salt if needed. Garnish with chopped fresh parsley and cracked black pepper if using. Serve alongside crudités or bread or whatever your dipping heart desires.
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Notes
Store leftover Caesar Salad Dip in an airtight container in the refrigerator for up to 3 days.
Nutrition information estimates based on 2% cottage cheese, whole milk yogurt, and 4 tablespoons (¼ cup) in a serving.
Nutrition
Serving: 0.25cup | Calories: 68kcal | Protein: 5.8g | Fat: 3.8g