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- Mincing and mashing the garlic and anchovies with salt into a fine paste before blending them into the creamy mixture ensures their assertive flavor is evenly dispersed throughout the dip.
- Softening the cream cheese before blending guarantees a smooth dip, without lumps.
- Refrigerating the dip for at least 30 minutes before serving helps the dip’s flavors meld; and chilling it also gives it a thick texture that's ideal for scooping.
- A food processor makes short work of blending the ingredients into a cohesive, smooth dip.
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.
Serious Eats / Two Bites
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.
Serious Eats / Two Bites
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.
