New This Month

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

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 Notes

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

Reviews Add a comment

  • saraeparkerg
    21 NOV, 2016
    Tastes delicious, but much closer to a sauce than a dip. Based on the previous review, I started by just using the oil that the anchovies came in, and I planned to add more olive oil gradually at the end to get the desired consistency. But I didn't end up adding any additional olive oil at all, and it was still a little runnier than what's pictured here. Really glad I didn't add the olive oil at the outset.
  • MS112585264
    1 OCT, 2015
    The flavor was nice but way too runny.....probably could have used a bit less olive oil, especially as my anchovies were in oil. Probably won't try this again.