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Caesar Mayo Dip |
| Yield: 4 servings |
Ingridients:
2 each anchovy fillets
1 1/2 cup mayonnaise
1 teaspoon mustard, prepared
2 tablespoon parmesan cheese
1 teaspoon worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon black pepper |
Preparation:
Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas. |
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| Proximates |
|
|
| Water |
g |
42.31 |
| Energy |
kcal |
362 |
| Protein |
g |
2.51 |
| Total lipid (fat) |
g |
30.43 |
| Ash |
g |
2.16 |
| Carbohydrate, by difference |
g |
21.75 |
| Fiber, total dietary |
g |
0.1 |
| Minerals |
|
|
| Calcium, Ca |
mg |
54 |
| Iron, Fe |
mg |
0.37 |
| Magnesium, Mg |
mg |
6 |
| Phosphorus, P |
mg |
50 |
| Potassium, K |
mg |
33 |
| Sodium, Na |
mg |
766 |
| Zinc, Zn |
mg |
0.3 |
| Copper, Cu |
mg |
0.025 |
| Manganese, Mn |
mg |
0.015 |
| Selenium, Se |
mcg |
3.9 |
| Vitamins |
|
|
| Vitamin C |
mg |
2 |
| Thiamin |
mg |
0.017 |
| Riboflavin |
mg |
0.04 |
| Niacin |
mg |
0.432 |
| Pantothenic acid |
mg |
0.256 |
| Vitamin B-6 |
mg |
0.027 |
| Folate |
mcg |
7 |
| Vitamin B-12 |
mcg |
0.24 |
| Vitamin A, IU |
IU |
224 |
| Vitamin E |
mg_ATE |
3.68 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
4.843 |
| Fatty acids, total monounsaturated |
g |
8.254 |
| Fatty acids, total polyunsaturated |
g |
15.941 |
| Cholesterol |
mg |
27 |
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