Provençal Anchovy Garlic Dip
Anchoïade is a Provençal anchovy and garlic dip made with anchovies, olive oil, vinegar, garlic, and sometimes herbs. It is salty, pungent, silky, and intense, traditionally served with raw vegetables and bread. The dip works well with tomatoes, boiled potatoes, grilled fish, roasted peppers, and hard-boiled eggs.
Anchoïade Recipe
Provençal Anchovy Garlic Dip
Anchoïade is a Provençal anchovy and garlic dip made with anchovies, olive oil, vinegar, garlic, and sometimes herbs. It is salty, pungent, silky, and intense, traditionally served with raw vegetables and bread. The dip works well with tomatoes, boiled potatoes, grilled fish, roasted peppers, and hard-boiled eggs.
Ingredients
Instructions
Serving Ideas
- Serve with raw vegetables, radish, fennel, celery, carrots, and bread.
- Spoon over boiled potatoes, tomatoes, grilled fish, or roasted peppers.
- Use as a strong savory dip for eggs.
Chef Tips
- Use good anchovies because they are the main flavor.
- Add oil slowly for a smoother texture.
- Do not add extra salt until you taste the dip.
Storage
Store refrigerated for up to 5 days. Bring to room temperature and stir before serving.
Allergen Notes
Contains fish. Naturally dairy-free, egg-free, nut-free, and gluten-free.