creamy dips for cruditgesare from the same cooks illustrated

ceasar dip with parmesan and anchovies, makes 1 1/2 cps
1 cup mayo
1/3 cup sour cream
1/2 ounce grated parmesan (1 /2 cup)
1 tbl jui1 cup mayo
1 cup sour cream
3 sc e from one lemon
1 tbl minced fresh parsley leaves
2 medium garlic cloves, pressed through garlic press or minced
2 anchovy fillets, minced to paste
1/8 tsp ground black pepper

combine all ingredients in mediujm bowl until smooth and ceamy. transfer dip to serving bowl, cover with polastic wrap and refrigerate until flaors are bleneded, at least 1 hour. (can be refrigerated in airtight container for 2 days)

chipotle lime dip with scallions makes 1 1/2 cups
1 cp mayo
1/2 cup sour cream
3 scallions sliced thin
2 medium garlic cloves pressed through garlic press or minmced
3 small chipotie chiles in adobo mined to paste plus 1/2 tgsp adobo sauce
1 tbl grated zest plus 1 tbl juice from 1 lime

combined all ingrediets in medium bowl until creamy. cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour. can be refrigerated in airtight containers for up to 2 days.

green goddess dip makes 1 1/2 cups
3/4 cup mayo
3/4 cup sour cream
2 medium gaqrlic cloves pressed through garlic press or mined
1/4 cup minced freesh parsley leaves
1/4 cup minced fresh chives
2 tbls minced resh tarragon leaves
1 tbl juice from 1 lemon
1/8 tsp ground black pepper

combine all ingredients in medium bowl until smooth and creamy. cover with plastic wrap and refrigerate until flavors are blended, at least 1 hours. can be refrigerated in airtight container for up to 2 days.

feta-mint dip with yogurt makes about 1 1/4 cups
1 cup plain whole milk yogurt
1/2 cup mayo
2 1/2 ounces feta cheese, crumbled
1/4 cup chopped fresh mint leaves
2 medium scallions, roughtly chopped
2 tsps juice from 1 lemon

place yogurt in fine mesh strainer or cheese cloth lined colander, set over bowl. cover with plastic wrap and refrigerte 8 to 24 hours, discard liquid in bowl.

process all ingredients in food processor until smooth and creamy about 30 seconds. transfer dip to serving bowl cover with plastic wrap and refrigerate until flavors are blened at least 1 hour. can be refrigerated in airtight container for up to 2 days.

creamy horseradish dip makes 1 1/2 cps
3/4 cup mayo
3/4 cup sour cream
2 scallions sliced thin
1/4 cup prepared horseradish, squeezed of excess liquid
1 tbl minced fresh parsley leaves
1/8 tsp ground black pepper

combine all ingredients in medium bowl until smooth and crteamy. cover with plastic wrap and refrigerate until flavors blend at least 1 hour. can be refrigerted in airtight container for up to 2 days.

haven't triend any of these as i don't east raw veggies except for cukes.