Caesar Dip with Vegetables

Freshly squeezed lemon juice adds zip to this creamy caesar dip while a hint of garlic keeps things extra savory.

Caesar Dip with Vegetables Enlarge Image
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Serving Size:
1/4 cup
Yields:
2-1/2 cups dip
Start to Finish:
25 mins
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Caesar Dip with Vegetables

Ingredients
16
ounces cottage cheese
1/2
cup grated Parmesan cheese
3
tablespoons lemon juice
1
tablespoon Worcestershire sauce
1 1/2
teaspoons garlic salt
1/2
teaspoon salt
1/2
teaspoon anchovy paste (optional)
1/2
teaspoon bottled hot pepper sauce
1/8
teaspoon freshly ground black pepper
1/3
cup olive oil
 
Freshly ground black pepper (optional)
12
cups cut-up raw vegetables for dipping (such as carrots, zucchini, radishes, string beans, broccoli, cauliflower, and/or sweet peppers)

Directions

  1. In a food processor combine cottage cheese, Parmesan cheese, lemon juice, Worcestershire sauce, garlic salt, salt, anchovy paste (if desired), hot pepper sauce, and 1/8 teaspoon black pepper. Cover and process about 2 minutes or until well mixed.
  2. With machine running, slowly add oil through feed tube, processing for about 1 minute. Transfer dip to a serving bowl. If desired, sprinkle with additional black pepper. Serve dip with raw vegetables.

Nutrition Facts

(Caesar Dip with Vegetables)
    Per serving:
  • 128 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 11 mg chol.,
  • 505 mg sodium,
  • 2 g carb.,
  • 0 g fiber,
  • 2 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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