Best 6 Anchovy Dip Recipes
Title: Dive into the Sea of Flavors: Explore the World of Anchovy Dips
In the culinary realm, anchovies, often overshadowed by their briny reputation, shine as the secret ingredient in a symphony of tantalizing dips. From the classic charm of French Anchoïade to the vibrant heat of Mexican Salsa de Anchoas, these versatile dips effortlessly elevate any gathering, transforming simple snacks into unforgettable culinary experiences. Embark on a journey of taste as we delve into a collection of anchovy dip recipes that cater to every palate.
1. **French Anchoïade:** Embodying the essence of simplicity, this timeless dip finds its roots in the sun-drenched shores of Provence. With a velvety texture and a delicate balance of flavors, Anchoïade draws its magic from a harmonious blend of anchovies, garlic, olive oil, and lemon juice. Served alongside crudités, crackers, or grilled meats, it transports you to the heart of the French countryside.
2. **Spanish Salsa de Anchoas:** A fiery fiesta of flavors awaits in this Spanish delight. Salsa de Anchoas bursts with a vibrant medley of anchovies, roasted peppers, onions, and garlic, ignited by the warmth of paprika and chili flakes. Its bold character pairs perfectly with grilled fish, patatas bravas, or crusty bread, adding a touch of Spanish passion to your culinary adventures.
3. **Italian Bagna Cauda:** Originating from the picturesque region of Piedmont, Bagna Cauda exudes warmth and comfort. This luscious dip revolves around a fondue-like mixture of anchovies, olive oil, garlic, and butter. Served with an assortment of vegetables for dipping, Bagna Cauda invites convivial gatherings and creates a cozy ambiance perfect for chilly evenings.
4. **Portuguese Pasta de Anchovas:** Embark on a culinary voyage to Portugal with Pasta de Anchovas, a versatile dip that captures the essence of coastal cuisine. This delectable spread combines anchovies, garlic, parsley, and olive oil, resulting in a smooth and savory concoction. Elevate your sandwiches, crostini, or grilled seafood with this umami-rich dip, adding a touch of Portuguese flair to your meals.
5. **Mexican Salsa de Anchoas:** Experience the vibrant flavors of Mexico in every bite of Salsa de Anchoas. This zesty dip features anchovies, tomatoes, onions, cilantro, and jalapeños, united in a harmonious dance of heat and tang. Its fiery character adds a Mexican flair to tacos, nachos, or grilled meats, igniting your taste buds with each dip.
ANCHOVY DIP
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
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
ANCHOVY DIP
Great with baguette slices, this dip is also wonderful spread on sandwiches or stirred into scrambled eggs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 282 g, Fat 26 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g
ANCHOVY DIP WITH CRUDITES
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
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.
ANCHOVY, TUNA AND MASCARPONE DIP
Provided by Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- In a large bowl thoroughly mix the tuna, mascarpone, and anchovies.
- Serve the tuna-mascarpone mixture with celery or any vegetable of your choice.
ITALIAN ANCHOVY AND RICOTTA DIP
I love to make this dip for parties - you can serve it with crackers or sliced baguette or make little open sandwiches.
Provided by Alemarsi
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine anchovies and capers in a blender; blend into a paste. Add ricotta cheese, cream cheese, sour cream, lemon juice, and parsley; mix well. Spoon into a serving dish and refrigerate for 1 hour.
- Fold in lemon zest and pecan nuts before serving. Garnish with more parsley, if desired, and whole pecans.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 2.5 g, Cholesterol 26.4 mg, Fat 10.1 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 4.7 g, Sodium 258 mg, Sugar 0.2 g
HOT ANCHOVY AND GARLIC DIP BAGNA CAUDA
Make and share this Hot Anchovy and Garlic Dip Bagna Cauda recipe from Food.com.
Provided by Raqstar
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
- Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.
Nutrition Facts : Calories 358.5, Fat 35.8, SaturatedFat 8.8, Cholesterol 27.1, Sodium 360.7, Carbohydrate 6.9, Fiber 0.4, Sugar 0.1, Protein 3.6
Tips:
- Choose high-quality anchovies. Good-quality anchovies will be plump and oily, with a deep, briny flavor. Avoid anchovies that are dry or have a strong fishy smell.
- Don't overcook the anchovies. Overcooked anchovies will become tough and rubbery. Cook them just until they are opaque and tender, about 1-2 minutes.
- Use a variety of herbs and spices. Anchovies have a strong flavor, so they can stand up to a variety of herbs and spices. Try using garlic, onion, lemon zest, parsley, basil, oregano, thyme, or rosemary.
- Serve the dip with a variety of dippers. Anchovy dip is great with crackers, bread, vegetables, or chips. You can also use it as a spread for sandwiches or wraps.
Conclusion:
Anchovy dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to use up leftover anchovies, and it is a surefire hit with guests. With its briny, salty flavor and creamy texture, anchovy dip is a classic appetizer that will never go out of style. So next time you're looking for a quick and easy snack or appetizer, give anchovy dip a try!
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