Anchovy Dip With Crudites Recipes

ANCHOVY DIP WITH CRUDITES

Anchovy Dip with Crudites image

To alleviate the saltiness in anchovies, soak them in cool water for 30 minutes, then drain and pat dry. This savory dip recipe, from chef Jean-Georges Vongerichten, highlights the tiny and flavorful fish.

Provided by Martha Stewart

Number Of Ingredients 14

Ingredients

2 cloves garlic, peeled
8 salted anchovy filets packed in oil, soaked, and patted dry
2/3 cup whole milk
2 tablespoon plus 2 teaspoons Champagne vinegar
1 teaspoon coarse salt
7 tablespoons extra-virgin olive oil
Belgian endive, quartered lengthwise
Celery, peeled and cut into 3-inch-long pieces
Fennel bulbs, cut into wedges
Small, thin carrots, peeled
Breakfast and globe radishes
Sugar-snap peas, halved lengthwise
Summer squash, cut into 3-inch-long pieces
Red, yellow, or orange bell peppers, cut into 3-inch-long pieces

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.

CRUDITéS WITH ANCHOVY DIP

Crudités with Anchovy Dip image

The Crudités with Anchovy Dip recipe out of our category Crudite! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h10m

Yield 4

Number Of Ingredients 14

Ingredients

10 Anchovy fillet (in salt)
600 grams Cauliflower
salt
5 sticks Celery
1 Red Bell pepper
4 carrots
1 zucchini
12 little yellow Cherry tomatoes
1 Lettuce (if desired)
8 garlic cloves
4 sprigs parsley
100 milliliters Red wine vinegar (hot)
80 milliliters olive oil
peppers

Steps:

Rinse and soak the anchovy fillets in cold water, changing the water one or two times. Rinse the cauliflower and divide into florets. Blanch for 5 minutes in boiling salted water, then flash in ice water and drain well.
Cut the pepper in half, remove the seeds and white pitch, and cut into strips. Rinse the celery and cut into 8-10 cm (approximately 3-4 inch) pieces. Peel the carrot and cut into sticks. Cut the zucchini in half lengthwise, then into slices. Rinse the cherry tomatoes and pat dry. Rinse the lettuce heart and separate the leaves.
Peel the garlic. Rinse the parsley and shake dry. Place the garlic, parsley and anchovies in a blender and pulse quickly. Add the hot vinegar and oil and blend everything well. Season with salt and pepper. Pour the dip into four bowls and serve with the vegetables.

CRUDITéS WITH ANCHOVY DIP

Crudités with Anchovy Dip image

Categories Breakfast Summer Kosher Raw Boil Anchovy

Yield serves 8 to 12

Number Of Ingredients 16

Ingredients

ANCHOVY DIP
1 garlic clove, peeled
4 salted anchovy fillets packed in oil, rinsed and patted dry
1/3 cup whole milk
1 tablespoon plus 1 teaspoon champagne vinegar
1 teaspoon kosher salt
3 1/2 tablespoons extra-virgin olive oil
CRUDITÉS
Red or yellow Belgian endive, quartered lengthwise
Celery, tough strings removed, cut into sticks
Fennel bulbs, cut into wedges
Small, thin carrots, peeled
Breakfast and globe radishes
Sugar snap peas, halved lengthwise
Summer squash, cut into spears
Red, yellow, or orange bell peppers, cut into sticks

Steps:

Put the garlic in a small saucepan and cover with cold water. Bring to a boil, then drain. Repeat once, then put in a bowl of cold water. When cool, drain again.
Puree the garlic in a blender with the anchovies, milk, vinegar, and salt until smooth. With the machine running, add the oil in a steady stream. Continue blending until smooth and creamy.
Transfer to a serving bowl and serve with crudités.
c'est bon
When serving raw bell peppers, I like to use a vegetable peeler to remove the paper-thin skin. You can get rid of their slight bitterness that way.

ANCHOVY DIP

Anchovy Dip image

Great with baguette slices, this dip is also wonderful spread on sandwiches or stirred into scrambled eggs.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

2/3 cup extra-virgin olive oil
1/2 cup whole milk
12 garlic cloves, smashed and peeled
16 anchovy fillets
4 cups packed fresh parsley (from 2 bunches)
Ground pepper
2 to 3 teaspoons lemon juice

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.

Nutrition Facts : Calories 282 g, Fat 26 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g

CAESAR DIP WITH CRUDITES

Caesar Dip with Crudites image

Categories Dairy Egg Fish Vegetable Appetizer Fall Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8 to 10 as appetizers

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, pressed
1 anchovy fillet, mashed
Small romaine leaves
Assorted fresh vegetables

Steps:

Mix first 6 ingredients in small bowl. Season dip with salt and pepper.
Serve with lettuce and vegetables.

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