Ingredients for Anchovy Dip
- 2 tablespoons lemon juice
- Tarragon Vinegar
- Anchovy Paste
- Onion
- Parsley
- Sour Cream
- 1/4 cup mayonnaise
How to Make Anchovy Dip
- In a medium bowl, combine 1 (2-ounce) can anchovy fillets, drained, with 1/4 cup mayonnaise.
- Add 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, and 1 clove garlic, minced.
- Stir in 1/4 cup finely chopped fresh parsley and 1/4 cup grated Parmesan cheese.
- Gently fold in 1/2 cup heavy cream until smooth and creamy.
- Season with salt and freshly ground black pepper to taste.
- Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled with assorted crisp crackers, waferettes, corn chips, potato chips, pretzels, or raw vegetables.
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
83 g
Sugar
40g
Fat
78g
Carbs
13g