Anchovy Dip Food

CREAMY ANCHOVY DIP

Steps:

• Combine all ingredients until smooth except anchovies, folding in last.
• If using anchovy paste mix in after creaming other ingredients into mixture.
• Cover and refrigerate 2 hours.
• I have made this with dried parsley and one stalk minced green onion when I was out of dill weed with great results, and I always use light mayo & sour cream myself.
• Serve with raw vegetables, crackers or toasted baguette slices.
• Try using some different fresh vegetables like snow peas, jicama or yellow squash, for example.

ANCHOVY DIP

Steps:

• In a small saucepan, bring olive oil, milk, garlic, and anchovy fillets to a simmer over medium; cook until garlic is tender, 8 minutes. Transfer to a food processor and add parsley. Pulse until smooth; season with pepper and lemon juice.

ANCHOVY, TUNA AND MASCARPONE DIP

Steps:

• In a large bowl thoroughly mix the tuna, mascarpone, and anchovies.
• Serve the tuna-mascarpone mixture with celery or any vegetable of your choice.

ANCHOVY DIP

Steps:

• Combine all of the ingredients in order given.
• Makes about 1 3/4 cups.
• Tips: Looking for an unusual container for your dip? Try a sea shell, coconut shell, green or red bell pepper case, half grapefruit, or scooped out tomato.
• Dip accompaniments may be selected from assorted crisp crackers and waferettes, corn or potato chips, pretzels, or raw vegetables.

WARM GARLIC ANCHOVY DIP

Steps:

• In a mortar and pestle or mini-chopper, mash the garlic cloves and 1 tablespoon olive oil into a smooth paste, and transfer to a small bowl. Mash (or chop) the anchovy fillets into a smooth paste. (Alternatively, chop or slice the garlic and anchovy by hand, separately.)
• Put the garlic (crushed, chopped, or sliced) in the saucepan with the butter, and set over medium-low heat or a tabletop heat source. Cook slowly until the garlic is thoroughly softened and melted in the butter. Stir in the anchovies and the remaining olive oil, and heat over a low flame, mashing the anchovies with the back of a spoon until thoroughly disintegrated.
• When the bagna cauda is piping hot, whisk the sauce briefly to blend and emulsify, and serve with cut vegetables alongside (see box on following page).

GARLIC AND ANCHOVY DIP WITH VEGETABLES

Steps:

• Heat first 4 ingredients in heavy medium skillet over low heat until butter melts and mixture simmers, about 3 minutes. Season with salt and pepper. Transfer to flameproof bowl. Place over candle or canned heat burner. Serve with vegetables.

ANCHOVY-SAUCE DIP

Steps:

• Combine all ingredients and stir until sugar is dissolved. Serve as a dipping sauce for meats and salads.

ANCHOVY DIP WITH CRUDITES

Steps:

• Make the dip: Place garlic in a small saucepan and add enough water to cover; bring to a boil over high heat. Drain and repeat process. Meanwhile, prepare an ice-water bath. Drain garlic and transfer to ice-water bath until cooled.
• Drain garlic and transfer to the jar of a blender along with anchovies, milk, vinegar, and salt; blend until smooth. With the machine running, add olive oil; blend until creamy and smooth. Serve with vegetables for dipping.