French Anchovie Garlic Dip (Anchoiade)


  • 3 (2oz) cans of anchovies fillets, drained
  • 1/4 cup red wine vinegar
  • 3/4 cup olive oil
  • 4 cloves garlic, minced or pressed
  • dash of fresh cracked black pepper
  • 1/2 cup chopped parsley
Great as a dip with raw vegetables, crusty bread or crackers.
  • Add anchovie  fillets and garlic to a blender along with the vinegar and blend until smooth.
  • With the blender running slowly drizzle in the olive oil and mix until incorporated.
  • Pour mixture into a covered bowl and add parsley and black pepper.
  • Cover and refrigerate for several hours before serving

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