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Even when my little brother was just a wee one, he loved caesar salad. 
Now that he’s an adult, it’s no different. It’s caesar salad for him every time we 
go out to a restaurant. In honor of his undying passion for the salad’s dressing, I figured I would make an eggless version to try out on his nephew.

Something about giving raw eggs (a typical addition to caesar 
dressing) to toddlers didn’t seem to be such a great idea to me (can you say 
salmonella?!). Instead, the tofu in this recipe acts like the thickener and makes this dressing 
a creamy dip for vegetables and even fish or chicken. I 
actually wouldn’t have thought about dipping a protein into it until Kenya started taking his chicken chunks and dipping away. Something 
about the taste of this dip on different foods makes them that more 
interesting to him.


I’m sure a lot of people will look at the ingredient list below and think 
”yuck, anchovies,” but they give a salty flavor that is the key to making this dip so tasty. 
Plus, anchovies are an excellent source of vitamins B12, D and omega-3 fatty 
acids that cannot be manufactured by the body and must be obtained only 
through diet. They convert into chemicals that regulate the key 
fighters in your child’s immune system, also known as white blood cells.

I gave Kenya steamed baby potatoes with this dip and he devoured them. You could also chop up some baby lettuce and toss it with this sauce to make a baby caesar salad. Yummy!

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Eggless Caesar Dip

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Servings: 1
Author: Catherine McCord
Prep Time 2 minutes
Total Time 5 minutes

Ingredients  

  • 2 teaspoons white wine vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons worcestershire sauce
  • 1 teaspoons dijon mustard
  • 4 anchovy fillets (you can buy these canned at groceries)
  • 3 tablespoons soft tofu
  • 3 tablespoons parmesan cheese
  • 3 tablespoons olive oil

Instructions 

  • Place all the ingredients except the olive oil in a food processor and blend to combine.
  • Drizzle in the olive oil until the dip becomes creamy.
  • Serve

Nutrition

Sodium: 310mg | Cholesterol: 10mg | Calories: 130kcal | Fat: 12g | Protein: 4g | Carbohydrates: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Dear Catherine, what can I use to substitute tofu, since I can not find it in the country I live ( or better is veryyy expensive here)
    thanks

  2. what could i use in place of the tofu i dont have it on hand but would love to make this with the chopped salad

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