Savory Caesar Dip
from https://www.seriouseats.com/

This Caesar dip pairs the assertive garlicky anchovy flavor of Caesar dressing with the texture of a cream cheese-based dip. If you enjoy the consistency and texture of a cream cheese-based dip, and also love the assertive garlic and anchovy flavors of Caesar dressing, this Caesar dip will be right up your alley.

This recipe calls for mayonnaise, sour cream, and cream cheese for the richest, creamiest dip possible. On top of the silky texture each of these three ingredients has, they each add a slightly different tangy note for a flavor that’s both nuanced and cohesive. I tried a version without cream cheese, but I found it lacking the sturdy texture that sets this dip apart from something closer to Caesar dressing. For the best flavor, be sure to use full-fat versions of all of these ingredients. 

Chill the dip before serving. Sure, you could dive into this Caesar dip right after blending it, but I recommend refrigerating the dip for at least 30 minutes before serving. If you have time, chill it even longer—a couple of hours or overnight. This extra time allows the sharp and assertive flavors in the dip—raw garlic, anchovies, lemon zest—to meld, enhancing its Caesar flavor-profile. It also allows the dip to chill and thicken slightly to create an ideal scooping texture, perfect for clinging to your veggies, crackers, or chips.

4 anchovy fillets packed in oil, rinsed
2 medium garlic cloves, minced (about 2 teaspoons)
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1/4 cup (60ml) lemon juice from 1 lemon
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
8 ounces (225g) plain, full-fat cream cheese, softened (see notes)
1/4 cup (60ml) mayonnaise
1/4 cup (60ml) sour cream
1/4 cup freshly grated Parmesan cheese (1 ounce; 25g)
Chopped parsley for garnish, if desired
Fresh cut vegetables, romaine lettuce wedges, chips, or crackers for serving

Place anchovies and garlic in a pile on a cutting board and sprinkle with salt. Roughly chop and mash the mixture with the side of a chef’s knife to form a paste, about 2 minutes. Transfer mixture to the base of a food processor and add the lemon juice, mustard and Worcestershire sauce and pulse until well combined.

Add the cream cheese, mayonnaise, sour cream, and Parmesan and process until smooth, about 30 seconds. Scrape the edges and bottom of the bowl and blend until well combined, about 15 seconds.

Transfer the dip to an airtight container and refrigerate for at least 30 minutes, or up to 24 hours. Stir before transferring dip to a serving bowl and garnish with fresh parsley, if desired. Serve with vegetables, lettuce and/or chips.

Store in an airtight container in the refrigerator. For optimal flavor, it's best enjoyed within two days, but can be safely stored for up to four days.

Makes 2 cups