No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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


  • 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

Cook's Note

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


  1. Step 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.

Everyday Food, April 2012