Best Creamy Anchovy Dip Recipes

BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE

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).

ANCHOVY DIP

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.

ANCHOVY DIP WITH CRUDITES

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 CAUDA

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
• Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

HOT ANCHOVY DIP

Steps:

• Melt butter in small saucepan.
• Add garlic & cook for 1 minute, but do not brown.
• Add undrained anchovies + cream, bring to a boil, reduce heat to simmer & simmer for 5 minutes.
• Blend cornstarch w/water, stir into anchovy mixture & stir constantly over moderate heat till mixture boils & thickens.
• Remove from heat & serve hot w/assorted veggies of your choice
• (The picture I have showed it served w/carrot sticks, broccoli florets & asparagus spears).

ANCHOVY DIP

Steps:

• In a small saucepan, bring olive oil, milk, garlic, and anchovy fillets to a simmer over medium; cook until garlic is tender, 8 minutes. Transfer to a food processor and add parsley. Pulse until smooth; season with pepper and lemon juice.

CREAMY ANCHOVY DIP

Steps:

• Combine all ingredients until smooth except anchovies, folding in last.
• If using anchovy paste mix in after creaming other ingredients into mixture.
• Cover and refrigerate 2 hours.
• I have made this with dried parsley and one stalk minced green onion when I was out of dill weed with great results, and I always use light mayo & sour cream myself.
• Serve with raw vegetables, crackers or toasted baguette slices.
• Try using some different fresh vegetables like snow peas, jicama or yellow squash, for example.