Best Caesar Vegetable Dip Recipes

CAESAR VEGETABLE DIP

Caesar Vegetable Dip image

Cool, creamy and easy all describe this tasty, tangy dip. The 5-minute prep time is a boon to busy cooks!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 35m

Yield 10

Number Of Ingredients 7

Ingredients

1/2 cup sour cream
1/4 cup mayonnaise or salad dressing
1/4 cup creamy Caesar dressing
1/4 cup shredded Parmesan cheese
1 leaf romaine lettuce, if desired
3 tablespoons slightly crushed croutons (about 6)
Assorted raw vegetables

Steps:

In small bowl, mix sour cream, mayonnaise and Caesar dressing until smooth. Stir in cheese. Cover; refrigerate 30 minutes to blend flavors.
Line serving bowl with lettuce leaf. Spoon dip into bowl. Sprinkle with crushed croutons. Serve with vegetables.

Nutrition Facts : Calories 120, Carbohydrate 4 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g, TransFat 0 g

CAESAR VEGETABLE DIP

Caesar Vegetable Dip image

I love this with all kinds of vegetables. I am not a big fan of anchovies so I only use 2 ounces. I took this to a party and it didn't lost long. 7/19/15

Provided by Karl Strasser

Categories Other Appetizers

Time 15m

Number Of Ingredients 8

Ingredients

2 c mayonnaise reduced-fat, if desired
4 oz anchovies undrained
1 1/4 c dijon-style mustard
1/4 c fresh lemon juice
1/4 c minced green onion white part only
1 tsp ground white pepper
2 Tbsp capers
1 Tbsp parmesan cheese

Steps:

1. In a blender or food processor, blend together first six ingredients.
2. Put into serving dish, stir in capers and parmesan cheese, cover, and refrigerate until serving.
3. If desired, top with additional drained capers before serving.

CAESAR VEGETABLE DIP

Caesar Vegetable Dip image

Number Of Ingredients 0

Ingredients

Steps:

1. Mix sour cream, mayonnaise and Caesar dressing until smooth. Stir in cheese. Serve immediately, or cover and refrigerate 30 minutes to blend flavors if desired.2. Spoon into serving bowl. Sprinkle with bell pepper and egg. Serve with vegetables.NUTRITION FACTS: 1 Tablespoon Calories 55 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 15mg Sodium 65mg Carbohydrate 1g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 2% Vitamin C 2% Calcium 0% Iron 0% DIET EXCHANGES: 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.