Instructions: Mix first 6 ingredients in small bowl. Season dip with salt and pepper.

Serve with lettuce and vegetables.

This recipe yields 8 to 10 servings as appetizers.

Comments: Over the Fourth of July weekend in 1924, a group of unexpected guests arrived at Caesar"s Palace restaurant in Tijuana, Mexico. Running low on food, the owner, Caesar Cardini, threw together a salad with ingredients he had on hand. He made a thick dressing with a coddled egg, garlic-flavored oil, lemon juice, grated cheese and Worcestershire, which added a taste of anchovy. This dip has all the flavors of that first Caesar salad, and romaine lettuce and fresh veggies are nice "dippers."

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