It might have roots elsewhere, but the Caesar salad has become an American staple, akin to burgers and pizza. There are many iterations of crisp romaine lettuce tossed in a creamy dressing with notes of Parmesan cheese, funky anchovy, lemon, and black pepper. We love riffing off Caesar salad, especially like our fried chicken Caesar sandwich, and now we have a dip to look forward to, one that’s filled with roasted shallots and garlic. Watch out, spinach-artichoke dip—this is the appetizer no one will see coming.
What makes it a Caesar dip?
This dip starts off with a base of cream cheese and mayo. The addition of Parmigiano, Dijon mustard, freshly ground black pepper, and a wee bit of anchovy brings the Caesar notes forward. Serve the dip with toasted crostini or pieces of romaine lettuce to simulate salad vibes.
Storage:
Break up the time it takes to make this dip and roast the shallots and garlic up to 3 days head. Store in an airtight container in the refrigerator. Roast the garlic and shallots ahead of time. The dip (without the mozzarella) can be made at most 3 days ahead. Store in an airtight container and refrigerate. When ready to serve, add mozzarella to the dip and bake until golden brown and bubbly.
Made this recipe? Let us know in the comments below!
