Eat Recipes |
Caesar Mayo Dip |
| 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. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| Water | g |
42.31 |
| Energy | kcal |
362 |
| Protein | g |
2.51 |
| Total lipid (fat) | g |
30.43 |
| Ash | g |
2.15 |
| 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 |