Hot Anchovy Dip Recipes

BAGNA CAUDA (HOT ANCHOVY AND GARLIC DIP)

Steps:

• Gather your selection of raw vegetables and trim and cut into small batons to make crudités Roughly slice the garlic cloves and put them in a small pan with the milk and anchovies and heat . Simmer slowly for 5- 10 minutes until the garlic is soft and tender - don't worry if this splits a little. Remove from the heat and blitz till smooth and creamy. Return to a very low heat and add in the butter and stir gently to combine. Finally add the cream stirring for one to two minutes. Pour the bagna cauda into a fondue and keep warm over a lighted candle. Enjoy by dipping in the raw vegetables in the warm dip with some fresh crusty bread on the side. By adding some fresh fish this makes a stunning pasta sauce too.

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.

HOT ANCHOVY DIP

Steps:

• Melt butter in small saucepan.
• Add garlic & cook for 1 minute, but do not brown.
• Add undrained anchovies + cream, bring to a boil, reduce heat to simmer & simmer for 5 minutes.
• Blend cornstarch w/water, stir into anchovy mixture & stir constantly over moderate heat till mixture boils & thickens.
• Remove from heat & serve hot w/assorted veggies of your choice
• (The picture I have showed it served w/carrot sticks, broccoli florets & asparagus spears).

ANCHOVY-SAUCE DIP

Steps:

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

AVOCADO ANCHOVY DIP

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.

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.

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.

HOT ANCHOVY AND GARLIC DIP BAGNA CAUDA

Steps:

• In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
• Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.