Creamy, silky anchovy dip with sweet and delicious roasted peppers is the perfect match to upgrade your hummus snacking game. This is the ideal recipe to wow your friends during a summer picnic at the park.
A couple of months ago, I went to an Italian cookery class at Caldesi Trattoria in London. One of the dishes we made was this lovely and absolutely delicious anchovy dip.
I’m not going to lie, the moment I heard anchovies from the chef, I was immediately against the recipe (I guess this may have happened to many of you the moment you read this recipe title!) but this all changed after I tried it – all my doubts simply disappeared.
This anchovy dip is silky, smooth and has the most amazing umami taste! I’m telling you guys, try this dip out and you won’t regret it. The funny part is, even though this dip is called an anchovy dip, there’s no way you could identify its key ingredient after you try it. Isn’t this cool?!
Serving Anchovy Dip
As I mentioned at the beginning, this recipe is the perfect swap for everyone’s beloved hummus. Don’t get me wrong, I really love good hummus and it’s always my go-to choice when I want something quick, light and easy. But you know, sometimes you need variety and excitement in your day-to-day menu and this anchovy dip is the perfect substitute.
This snack works perfectly with:
- raw vegetables (carrots, cucumbers, celery and etc), just dip them in!
- roasted vegetables (like peppers) – pour the dip on them.
- as a sauce with white fish.
If you love dips and pâtés as much as I do, check out these recipes as well:
Feta Cheese Dip with Roasted Cherry Tomatoes
Smoked Mackerel with Capers on Wholemeal Toast
Recipe
Ingredients
Dip:
50g anchovies
2 garlic cloves
15g butter
50g olive oil
25g walnuts
100ml single cream
50ml milk
Roasted Peppers:
2 peppers
Olive oil
Fresh parsley
Method
Prepare the roasted peppers:
- Preheat the oven to its max setting (usually 250 degrees-Celsius).
- Add the peppers in the oven and roast them until they get black burned spots. This will take you up to 10 minutes.
- After the peppers are cooked, take them out and add them to a bowl. Cover with cling film. Leave aside for 10 minutes.
- After that, add a splash of water on the peppers. Peel off the skin and remove the seeds (please see the video)
- Slice the peppers into strips and drizzle with olive oil.
Prepare the dip:
- Chop the anchovies and garlic.
- Preheat the pot with butter and olive oil. Add the chopped ingredients together with the walnuts and cook for a couple of minutes till the anchovy dissolves.
- Add the single cream and milk and simmer the dip for 10-15 minutes or until it gets thicker.
- Add the dip in a food processor or blender and blitz everything together until you have a smooth paste.
Assemble the dish:
- Arrange the peppers on a plate and drizzle some dip on the top.
- Sprinkle some finely chopped parsley.
