Best Anchovy Dip With Crudites Recipes

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ANCHOVY DIP WITH CRUDITES



Anchovy Dip with Crudites image

To alleviate the saltiness in anchovies, soak them in cool water for 30 minutes, then drain and pat dry. This savory dip recipe, from chef Jean-Georges Vongerichten, highlights the tiny and flavorful fish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

2 cloves garlic, peeled
8 salted anchovy filets packed in oil, soaked, and patted dry
2/3 cup whole milk
2 tablespoon plus 2 teaspoons Champagne vinegar
1 teaspoon coarse salt
7 tablespoons extra-virgin olive oil
Belgian endive, quartered lengthwise
Celery, peeled and cut into 3-inch-long pieces
Fennel bulbs, cut into wedges
Small, thin carrots, peeled
Breakfast and globe radishes
Sugar-snap peas, halved lengthwise
Summer squash, cut into 3-inch-long pieces
Red, yellow, or orange bell peppers, cut into 3-inch-long pieces

Steps:

  • Make the dip: Place garlic in a small saucepan and add enough water to cover; bring to a boil over high heat. Drain and repeat process. Meanwhile, prepare an ice-water bath. Drain garlic and transfer to ice-water bath until cooled.
  • Drain garlic and transfer to the jar of a blender along with anchovies, milk, vinegar, and salt; blend until smooth. With the machine running, add olive oil; blend until creamy and smooth. Serve with vegetables for dipping.

BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE



Bagna Càuda (Northern Italian Anchovy-Garlic Dip) Recipe image

Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.

Provided by Daniel Gritzer

Categories     Appetizers and Hors d'Oeuvres     Condiments and Sauces     Snacks     Condiment     Sauce

Time 1h

Number Of Ingredients 6

1 head garlic, peeled (about 14 medium cloves; 60g once peeled)
1 cup (235ml) milk or water (see note)
1/2 cup (120ml) extra-virgin olive oil
100g high-quality oil-packed anchovy fillets (about 30 fillets)
Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping
1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)

Steps:

  • Trim garlic cloves; if desired, halve lengthwise and remove germ from center. (Very developed green germs can add a subtle bitterness to the sauce, though our tests with younger garlic showed no noticeable difference between batches made with and without a more beige germ.) Slice garlic.
  • In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes.
  • Drain garlic well. Wipe out saucepan, then return garlic to saucepan and cover with olive oil. Cook over very low heat until garlic is very soft and can easily be smashed with a wooden spoon, about 10 minutes.
  • Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick purée forms. (If desired, you can very quickly purée the bagna càuda with an immersion blender to make an even smoother sauce.)
  • Serve hot with raw vegetables and slices of roasted onion (if using).

Nutrition Facts : Calories 249 kcal, Carbohydrate 5 g, Cholesterol 17 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 633 mg, Sugar 2 g, Fat 23 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g

CRUDITéS WITH ANCHOVY DIP



Crudités with Anchovy Dip image

Categories     Breakfast     Summer     Kosher     Raw     Boil     Anchovy

Yield serves 8 to 12

Number Of Ingredients 16

ANCHOVY DIP
1 garlic clove, peeled
4 salted anchovy fillets packed in oil, rinsed and patted dry
1/3 cup whole milk
1 tablespoon plus 1 teaspoon champagne vinegar
1 teaspoon kosher salt
3 1/2 tablespoons extra-virgin olive oil
CRUDITÉS
Red or yellow Belgian endive, quartered lengthwise
Celery, tough strings removed, cut into sticks
Fennel bulbs, cut into wedges
Small, thin carrots, peeled
Breakfast and globe radishes
Sugar snap peas, halved lengthwise
Summer squash, cut into spears
Red, yellow, or orange bell peppers, cut into sticks

Steps:

  • Put the garlic in a small saucepan and cover with cold water. Bring to a boil, then drain. Repeat once, then put in a bowl of cold water. When cool, drain again.
  • Puree the garlic in a blender with the anchovies, milk, vinegar, and salt until smooth. With the machine running, add the oil in a steady stream. Continue blending until smooth and creamy.
  • Transfer to a serving bowl and serve with crudités.
  • c'est bon
  • When serving raw bell peppers, I like to use a vegetable peeler to remove the paper-thin skin. You can get rid of their slight bitterness that way.

ANCHOVY DIP



Anchovy Dip image

I've had this recipe for ages- it's really good! The anchovy taste is subtle. My aunt sent me a publication called Party Time Ideas from Safeway, and this was one of the recipes.

Provided by BecR2400

Categories     Brunch

Time 15m

Yield 1 3/4 cups of dip

Number Of Ingredients 7

1 tablespoon lemon juice
1 tablespoon tarragon vinegar
2 tablespoons anchovy paste or 2 tablespoons finely chopped anchovies
1/4 cup finely minced onion
1/2 cup finely chopped parsley
1/2 cup sour cream
1 cup mayonnaise

Steps:

  • Combine all of the ingredients in order given.
  • Makes about 1 3/4 cups.
  • Tips: Looking for an unusual container for your dip? Try a sea shell, coconut shell, green or red bell pepper case, half grapefruit, or scooped out tomato.
  • Dip accompaniments may be selected from assorted crisp crackers and waferettes, corn or potato chips, pretzels, or raw vegetables.

Nutrition Facts : Calories 739.6, Fat 61.4, SaturatedFat 15.8, Cholesterol 87, Sodium 2001.1, Carbohydrate 39, Fiber 0.9, Sugar 10, Protein 11.9

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Anchovy dip with crudites recipes is a classic dish that is often served as a party appetizer, snack, or even as a light meal. The dish consists of a flavorful dip made with anchovy paste, cream cheese, sour cream, and various herbs and spices. The crudites, a French term for vegetables cut into small, bite-sized pieces, are typically served alongside the anchovy dip. The vegetables can include carrots, cucumbers, celery, radishes, and bell peppers, among others.

The History of Anchovy Dip with Crudites Recipes

The origins of anchovy dip with crudites recipes are unclear, but it is believed to have originated in France in the early 1900s. The dish became popular in the United States in the 1950s and 60s, as it was served at many cocktail parties and other social events. Today, the dish remains a popular appetizer, and variations of the recipe can be found in cookbooks and on food blogs.

Ingredients in Anchovy Dip with Crudites Recipes

The ingredients for anchovy dip with crudites recipes can vary, but typically includes the following: - Anchovy paste: Adds a salty, umami flavor to the dip. - Cream cheese: Adds a creamy texture and mild flavor to the dip. - Sour cream: Adds a tangy flavor and helps to balance the richness of the cream cheese. - Garlic: Adds a pungent flavor to the dip. - Lemon juice: Adds a bright, citrusy flavor to the dip. - Herbs and spices: Various herbs and spices can be added to the dip to enhance the flavor. Common options include parsley, chives, dill, and black pepper. The vegetables used for the crudites can also vary, but typically include a variety of colorful, fresh vegetables cut into bite-sized pieces.

How to Make Anchovy Dip with Crudites Recipes

Anchovy dip with crudites recipes are easy to make and can be made ahead of time, making them a great option for parties and other social gatherings. Here is a general overview of how to make the dish: 1. In a bowl, combine the anchovy paste, cream cheese, sour cream, garlic, lemon juice, and herbs and spices. 2. Use a handheld mixer or a whisk to blend the ingredients together until smooth. 3. Cover the bowl and refrigerate the dip for at least 30 minutes, or until chilled. 4. While the dip is chilling, prepare the vegetables for the crudites. Wash and dry the vegetables, then cut them into bite-size pieces. 5. Arrange the vegetables on a platter or on individual plates, and serve alongside the chilled anchovy dip.

Variations of Anchovy Dip with Crudites Recipes

There are many variations of anchovy dip with crudites recipes that can be made to suit different tastes and preferences. Here are some ideas for variations: - Use different types of vegetables for the crudites, such as snow peas, cherry tomatoes, or asparagus. - Add different herbs and spices to the dip, such as basil, oregano, or paprika. - Substitute Greek yogurt for the sour cream to make the dip healthier. - Add chopped artichoke hearts or roasted red peppers to the dip to add extra flavor and texture. - Serve the dip with bread or crackers instead of crudites.

Tips for Making Anchovy Dip with Crudites Recipes

Here are some tips to keep in mind when making anchovy dip with crudites recipes: - Use high-quality ingredients, especially the anchovy paste, as it can greatly affect the flavor of the dip. - Adjust the seasoning to taste, adding more or less garlic or lemon juice as desired. - Make the dip ahead of time and let it chill in the refrigerator for at least 30 minutes before serving. - Cut the vegetables into bite-sized pieces and arrange them on a platter or on individual plates for easy serving. - Store any leftovers of the dip in an airtight container in the refrigerator for up to 3 days.

Tips to Make the Perfect Anchovy Dip with Crudites Recipes

Anchovy dip is a classic recipe that is both easy to make and incredibly delicious. When paired with a variety of crunchy, fresh vegetables, it makes for a healthy and satisfying snack or appetizer. However, there are a few things to keep in mind when making anchovy dip with crudites recipes to ensure that it turns out perfectly every time.
1. Use High-Quality Anchovies
The flavor of anchovy dip hinges on the quality of the anchovies used. It is important to choose anchovies that are packed in olive oil, rather than water or salt. The oil helps to mellow out the strong taste of the anchovies, while also adding a rich flavor to the dip. Look for anchovies that are firm, with a deep, reddish-brown color. Avoid anchovies that are pale or gray in color, as they may not have been properly handled or stored.
2. Use Fresh, Seasonal Vegetables
When serving anchovy dip with crudites, it is important to choose vegetables that are in season and at their freshest. This not only ensures that the vegetables are flavorful and crisp, but it also helps to support local farmers and reduce your carbon footprint. Some great vegetable options to pair with anchovy dip include carrots, celery, radishes, cherry tomatoes, snap peas, cucumbers, and bell peppers.
3. Don't Overdo It on the Garlic
While garlic is a staple ingredient in anchovy dip, it can be overpowering if too much is used. Start with a small amount of garlic and adjust the seasoning as needed, adding more garlic or salt to taste. If you're serving the dip at a social gathering, it's a good idea to go easy on the garlic to avoid bad breath.
4. Use a Food Processor for a Creamy Texture
To achieve a smooth, creamy texture for your anchovy dip, it is recommended that you use a food processor. Simply add all of the ingredients to the processor and pulse until a smooth, uniform texture is achieved. If you don't have a food processor, you can use a blender or even a mortar and pestle to mash the ingredients together.
5. Chill the Dip Before Serving
After making the anchovy dip, be sure to allow it to chill in the refrigerator for at least an hour before serving. This helps the flavors to meld together and also allows the dip to thicken slightly. If you're preparing the dip in advance, you can store it in the refrigerator for up to three days before serving.
6. Experiment with Different Herbs and Spices
Anchovy dip is a versatile recipe that can be customized to suit your tastes. While the classic recipe calls for garlic, lemon juice, and parsley, you can experiment with different herbs and spices to create a unique flavor profile. Some great options include basil, thyme, oregano, cumin, and smoked paprika. Add a little at a time until you find the perfect balance.
7. Serve with a Variety of Crunchy, Fresh Vegetables
When serving anchovy dip with crudites, it's important to offer a variety of vegetables to keep things interesting. Some great options include sliced bell peppers, cherry tomatoes, baby carrots, celery sticks, radishes, and snap peas. Be sure to arrange the vegetables in a visually appealing way to make the dish more inviting.
8. Consider Serving the Dip in Individual Cups
Individual cups or ramekins can add an elegant touch to your anchovy dip with crudites recipe. Simply spoon the dip into small cups and arrange the vegetables around them for a fancy presentation. This also makes it easier for guests to serve themselves without having to worry about double-dipping.
9. Offer a Variety of Dipping Sauces
While anchovy dip is delicious on its own, it can be fun to offer a variety of dipping sauces to keep things interesting. Some great options include hummus, tzatziki, ranch dressing, salsa, and guacamole. This allows guests to mix and match different flavors and textures to suit their tastes.
10. Have Fun with Presentation
Last but not least, have fun with the presentation of your anchovy dip with crudites recipe. Arrange the vegetables in a fun, whimsical way or use colorful plates and serving platters to add visual interest. Don't be afraid to get creative and experiment with different plating techniques to make the dish truly stand out.

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