Caesar Mayo Dip

Every good party needs a dip that disappears first. This is that dip.

All the punchy, savory flavors of a classic Caesar dressing get folded into thick, scoopable mayonnaise. Mashed anchovies bring that deep umami backbone, Dijon mustard adds a little heat, and a hit of Worcestershire sauce ties it all together.

Fifteen minutes, no cooking, zero fuss. Just chop, blend, chill, and watch it vanish.

Serve it with raw broccoli florets, carrot sticks, bell pepper strips, or thick-cut cucumber rounds.

Pro Tips

• Mash the anchovies into a paste on your cutting board using the flat side of your knife. No chunks, just pure flavor.
• Use real Parmigiano-Reggiano, not the stuff in the green can. The nuttiness makes all the difference.
• This dip gets better after a few hours in the fridge, so make it ahead if you can.