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Anchovy Dip

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

  • Yield: Makes 1 1/2 cups
Anchovy Dip

Source: Everyday Food, April 2012


  • 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


  1. 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.

Cook's Note

To store, cover and refrigerate, up to 3 days.

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