Anchoiade dip


  • 60 g tinned anchovy fillets, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 shallots, roughly chopped
  • 1 tbsp red wine vinegar
  • handful of parsley, finely chopped
  • 150 ml extra virgin olive oil
  • freshly ground black pepper
To serve:

  • slices baguettes, or raw vegetablesuch as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of peppers, cherry tomatoes on sticks etc.


For A Simple Yet Stunning Snack Or Starter, Take Some Crisp Raw Vegetables And Tuck Into Sophie Grigson's Deliciously Pungent Dip

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