Sometimes, mistakes can lead to wonderful things. My recipe for Creamy Parmesan Dip was the result of my first attempt at making a Caesar Salad dressing. Anyone who has ever Googled ‘Caesar Salad dressing’ will meet with so many variations that you may not know where to start. That’s how it was for me. Eggs or no eggs? Parmesan in the dressing or shaved on top of the salad? Anchovies or Worcestershire sauce – or both?
This first attempt came out too creamy for my Caesar Salad, but dang it tasted good. It very quickly turned from Caesar Salad Dressing (Attempt 1) into one of my favorite dips to have with crudites (raw cut vegetables). The sort of dip where I just keep eating the veggies because I want to keep tasting the dip!
CREAMY PARMESAN DIP
(makes 1 cup)
1/2 cup Extra Virgin Olive Oil
1/4 cup freshly squeezed Lemon Juice (approximately 1 very juicy medium-sized lemon)
1 tsp Dijon Mustard
4 Tbsp Mayonnaise
2 Garlic cloves, peeled and minced or grated on the fine side of a grater
1 tsp Worcestershire sauce
2 oz / 6 Tbsp freshly grated Parmesan cheese
1/2 tsp coarse sea salt
freshly ground black pepper (to taste)
- Use the fine side of a cheese grater to grate the parmesan cheese and garlic cloves.
- Combine all the ingredients together in either a clean screw-top jar or a bowl. Mix the ingredients well by either shaking the closed screw-top jar or by using a whisk/fork with the bowl.
- Taste and adjust any seasonings, if necessary.
- Refrigerate and serve cold with cut raw vegetables (crudites).
- Keeps well in the refrigerator for 3-4 days. Whisk before serving for an even consistency.