Creamy and bright-tasting, this crudité dip also makes a great simple salad dressing. This recipe first appeared in our November 2013 issue along with Helen Rosner's story In the Raw.
Lemon Parmesan Dip
Creamy and bright-tasting, this crudité dip also makes a great simple salad dressing.
makes 2 Cups
1 1⁄2 cups mayonnaise
3⁄4 cup grated Parmesan cheese
2 tbsp. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 clove garlic, mashed into a paste
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Stir all ingredients together in a bowl until smooth.