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
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
40g
Fat
78g
Carbs
13g