I’m a lover of all snacks—salty, crispy, crunchy, and especially creamy ones like this dip, which is perfect for scooping up with crudites, crackers, or chips. If you’re like me and 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.
It has all the elements I appreciate in a good dip: big and bold flavors, a thick consistency so it won’t fall off a chip or veggie, and enough salt and acid to make you want to come back for just one more bite. Here are a few tips for making a creamy, garlicky Caesar dip that’s easy to throw together for your next party, or just to snack on all on your own at home.
4 Tips for a Thick, Delicious Caesar Dip
Mince and mash the garlic and anchovies before processing. While the dip is blended in a food processor, I found in testing that it wasn’t enough to simply rely on the machine to properly incorporate the minced garlic and anchovies. Instead, the best way to incorporate those key ingredients without creating pockets of sharp raw garlic and anchovies was to first mash them together with a bit of kosher salt. The abrasive salt helps break down the garlic and anchovies into smaller pieces than if you just minced them. When mincing, use the sides of your chef’s knife to press and smooth the mixture into the cutting board in between cuts until the mixture forms a fine paste that will blend evenly when mixed into the dip.
Use a trifecta of creamy ingredients. 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.
Soften the cream cheese before using. Once the ingredients are selected and prepped, making the dip is pretty standard: Blitz everything until smooth in a food processor. But to ensure the final product isn’t lumpy, it’s important to start with softened cream cheese. Leaving the cream cheese on the counter for just 15 minutes is enough time to soften it properly, ensuring it’s completely smooth when blended.
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.
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.
Special Equipment
Kitchen scale, food processor
Notes
This recipe was tested with Philadelphia brand cream cheese, which topped our Serious Eats cream cheese taste test, but it will work with any brand of full-fat cream cheese.
You can easily double this recipe, if desired.
The longer the dip rests in the refrigerator, the better the flavors will meld. Consider refrigerating overnight.
Make-Ahead and Storage
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.
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