Best 5 Anchovy Dip With Crudites Recipes
Indulge in a delightful culinary journey with our versatile anchovy dip, an exquisite appetizer that tantalizes taste buds with its umami-rich flavor. This delectable dip, crafted with the finest anchovies, is a symphony of briny and savory notes, perfectly complemented by a medley of fresh herbs and zesty lemon juice. Served alongside an assortment of crudités, crackers, or bread, this dip elevates any gathering, from casual get-togethers to sophisticated cocktail parties.
In this comprehensive guide, we present two exceptional anchovy dip recipes that cater to diverse preferences. The classic anchovy dip recipe embodies simplicity and elegance, allowing the natural flavors of anchovies to shine through. Alternatively, the spicy anchovy dip recipe adds a fiery kick, sure to ignite your senses with its bold and piquant character.
Both recipes are culinary masterpieces, meticulously crafted to deliver a harmonious balance of flavors and textures. The classic anchovy dip exudes a creamy and smooth consistency, while the spicy anchovy dip offers a delightful crunch from the addition of chopped red onion and jalapeños.
Whether you prefer the timeless charm of the classic recipe or crave the thrilling heat of the spicy version, our anchovy dip recipes guarantee an unforgettable culinary experience. Dive into the world of flavors and impress your guests with this exquisite appetizer.
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.
BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE
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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
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
CHRISTMAS CRUDITéS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield 15 to 20 servings
Number Of Ingredients 11
Steps:
- Make the dip: Combine the parsley, sour cream, chives, tarragon, anchovies, lemon juice, garlic, shallot, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Scrape into a bowl and gently stir in the mayonnaise. Cover and refrigerate at least 2 hours or overnight.
- Arrange red and green veggies on a platter. Serve with the dip.
CRUDITéS WITH ANCHOVY DIP
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
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
Tips:
- Choose fresh ingredients: Use fresh anchovies, herbs, and vegetables for the best flavor.
- Use good quality olive oil: Extra virgin olive oil is the best choice for this dip, as it has a rich flavor and aroma.
- Don't over blend the dip: You want the dip to be smooth, but not too creamy. Over blending will make the dip too thick and pasty.
- Serve the dip chilled: This dip is best served chilled, as the flavors will have a chance to meld together.
- Garnish the dip with fresh herbs: A sprinkling of fresh herbs, such as parsley, chives, or dill, will add a pop of color and flavor to the dip.
Conclusion:
Anchovy dip with crudités 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 also a healthy and nutritious snack. The dip can be made ahead of time, making it a convenient option for busy weeknights. This dip is sure to be a hit at your next party or gathering. Serve it with a variety of crudités, such as carrots, celery, cucumbers, and bell peppers. You can also serve it with crackers or bread.
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