Herbed Olive And Anchovy Dip Recipes

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ANCHOVY-WRAPPED OLIVES



Anchovy-Wrapped Olives image

These salty and briny little snacks are prepared using only two ingredients, but pack a major flavor punch. The anchovies add an umami richness to the briny olives which pair perfectly with a pre-dinner cocktail.

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 12 anchovy-wrapped olives

Number Of Ingredients 0

Steps:

  • Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.

OLIVE-ANCHOVY MAYO



Olive-Anchovy Mayo image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.

OLIVE OIL DIP



Olive Oil Dip image

Combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1/2 cup per batch.

Number Of Ingredients 11

1 tablespoon dried minced garlic
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
ADDITIONAL INGREDIENTS (for each batch):
1 tablespoon water
1/2 cup olive oil
1 French bread baguette (10-1/2 ounces)

Steps:

  • In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add 1/2 cup oil and stir. Serve with bread.

Nutrition Facts : Calories 122 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

AVOCADO ANCHOVY DIP



Avocado Anchovy Dip image

When I posted an earlier recipe for a hot anchovy dip, my intro said that most people have either love or hate relationships w/anchovies. That's still true, but this so easy-to-fix recipe from the *Finger Food* cookbook of the Australian Women's Weekly cookbook series combines them w/the mellow flavor of avocado for a whole new taste sensation that has the potential to turn hate into love. *Enjoy* !

Provided by twissis

Categories     Lunch/Snacks

Time 10m

Yield 12 1 oz Servings, 12 serving(s)

Number Of Ingredients 7

1 large avocado (ripe & mashed)
1 (56 g) can anchovy fillets (well-drained & finely chopped)
1 garlic clove (finely chopped)
1/4 red pepper (finely chopped)
1 small red onion (finely chopped)
2 tablespoons sour cream
1 teaspoon lemon juice

Steps:

  • Combine all ingredients in a bowl.
  • Cover & refrigerate for at least 1 hour.
  • Serve w/your favorite dippers & crackers.
  • NOTE: Yield has been estimated & depends largely on the size of avocado used.
  • Dip can be made up to 3 hrs ahead of use.

Nutrition Facts : Calories 49.8, Fat 3.8, SaturatedFat 0.8, Cholesterol 4.8, Sodium 173.9, Carbohydrate 2.7, Fiber 1.5, Sugar 0.5, Protein 1.9

ANCHOVY DIP



Anchovy Dip image

I've had this recipe for ages- it's really good! The anchovy taste is subtle. My aunt sent me a publication called Party Time Ideas from Safeway, and this was one of the recipes.

Provided by BecR2400

Categories     Brunch

Time 15m

Yield 1 3/4 cups of dip

Number Of Ingredients 7

1 tablespoon lemon juice
1 tablespoon tarragon vinegar
2 tablespoons anchovy paste or 2 tablespoons finely chopped anchovies
1/4 cup finely minced onion
1/2 cup finely chopped parsley
1/2 cup sour cream
1 cup mayonnaise

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.

Nutrition Facts : Calories 739.6, Fat 61.4, SaturatedFat 15.8, Cholesterol 87, Sodium 2001.1, Carbohydrate 39, Fiber 0.9, Sugar 10, Protein 11.9

HERB, LEMON, AND ANCHOVY DRESSING



Herb, Lemon, and Anchovy Dressing image

Flecked with anchovies and lemon zest, this bright dressing has flavors in common with the classic Caesar, but the mint, parsley, and chives take it to a whole new place. Toss it with leaves of romaine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

3 finely chopped oil-packed anchovy fillets
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped chives (or scallion)
1 tablespoon white-wine vinegar
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Shake together anchovy fillets, parsley, olive oil, mint, chives, vinegar, zest, lemon juice, salt, and pepper.

HERBED OLIVES



Herbed Olives image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Makes 3 cups

Number Of Ingredients 7

3 cups (about 3/4 pound) mixed black and green brine-cured olives, such as Kalamata, picholine, and Gaeta
3 tablespoons olive oil
1 to 1 1/2 tablespoons minced fresh rosemary and/or thyme leaves or 1 to 1 1/2 teaspoons crumbled dried
1 teaspoon freshly grated lemon zest
2 garlic cloves, sliced thin lengthwise
1/2 teaspoon fennel seeds, or to taste, crushed
1/4 teaspoon dried hot red pepper flakes, or to taste

Steps:

  • In a container with a tight-fitting lid combine all ingredients with salt and pepper to taste and chill, shaking occasionally, at least 1 day and up to 1 week.
  • Serve olives at room temperature.

GARLIC AND ANCHOVY DIP WITH VEGETABLES



Garlic and Anchovy Dip with Vegetables image

Categories     Dairy     Fish     Garlic     Vegetable     Quick & Easy     Low/No Sugar     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 cup extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
8 canned anchovy fillets, chopped
3 garlic cloves, finely chopped
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
10 celery stalks, cut in half crosswise
6 green onions

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.

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