Forktionary

Anchoiade Recipe

Experience the vibrant flavors of the French Riviera with this incredibly zesty Anchoiade dip! A perfect blend of salty anchovies, tangy vinegar, and fragrant garlic, this recipe is incredibly easy to make and will impress your guests. Serve with an array of colorful crudités like bell pepper strips, radish rounds, marinated mushrooms, and Belgian endive for an unforgettable appetizer. Chill for at least 2 hours to allow the flavors to meld – the longer it chills, the better it tastes!

Prep Time 10 mins
Cook Time 5 mins
Calories 908.5 kcal
Protein 50g
Rating 5.0 (1 Reviews)
Anchoiade

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Anchoiade

  • Anchovy Fillets
  • Red Wine Vinegar
  • Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • Fresh Ground Black Pepper
  • Fresh Parsley

How to Make Anchoiade

  1. Combine 1/4 cup packed anchovy fillets, 2 tablespoons red wine vinegar, 1/2 cup extra virgin olive oil, 2 cloves garlic (minced), and 1/4 teaspoon freshly cracked black pepper in a blender or food processor.
  2. Blend until completely smooth and creamy, scraping down the sides as needed.
  3. Transfer the anchoiade to a serving bowl. Garnish with 1 tablespoon of chopped fresh parsley.
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours, to allow the flavors to fully develop.

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

130 g

Sugar

0g

Fat

65g

Carbs

0g

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15 Minutes Or Less Time To Make Course Cuisine Preparation Occasion Appetizers French European Dinner Party Holiday Event Dips Dietary Number Of Servings