Hot Anchovy-Garlic Dip is a classic first course from the Piedmont region of northern Italy. Served alongside crudités like fresh fennel, radishes and celery, and fresh bread or crostini, this flavorful dish has an unforgettable flavor. Don’t let the anchovy part throw you for a loop, this dip does not taste fishy in the least—the anchovy paste simply gives the dip the perfect amount of saltiness. Minced garlic is cooked in unsalted butter and olive oil, with a touch of anchovy paste, and is finished off with black pepper and a sprinkling of fresh parsley. This dip is an elegant start to your next Italian-themed dinner menu.
Cooking the garlic in melted butter and oil, with a touch of anchovy paste
(To view this recipe, click on the blue title of the blog post above*)
Hot Anchovy-Garlic Dip
Ingredients:
- 2 cloves garlic, minced
- ½ teaspoon anchovy paste
- 2 Tablespoons unsalted butter
- 2 Tablespoons extra virgin olive oil
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon Italian parsley, chopped
- A mixture of crudités (fennel, radishes and celery)
- Crostini, for serving
Directions:
- In a small saucepan, place the garlic, anchovy paste, butter and olive oil. Over medium-low heat, melt the butter while heating the oil and cooking the garlic. Cook the mixture for 2 minutes, or until the garlic begins to speak. Season the warm dip with black pepper and parsley before serving with crudités and crostini.
Tagged: anchovies, anchovy paste, appetizer, butter, crostini, crudites, dip, first course, garlic, Italian, olive oil, parsley
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