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Anchovy Dip with Crudites

To alleviate the saltiness in anchovies, soak them in cool water for 30 minutes, then drain and pat dry. This savory dip recipe, from chef Jean-Georges Vongerichten of Jean-Georges restaurant in New York City, highlights the tiny and flavorful fish.

Photography: Rob Tannenbaum

Ingredients

For the Dip

  • 2 cloves garlic, peeled
  • 8 salted anchovy filets packed in oil, soaked, and patted dry
  • 2/3 cup whole milk
  • 2 tablespoon plus 2 teaspoons Champagne vinegar
  • 1 teaspoon coarse salt
  • 7 tablespoons extra-virgin olive oil

For Serving

  • Belgian endive, quartered lengthwise
  • Celery, peeled and cut into 3-inch-long pieces
  • Fennel bulbs, cut into wedges
  • Small, thin carrots, peeled
  • Breakfast and globe radishes
  • Sugar-snap peas, halved lengthwise
  • Summer squash, cut into 3-inch-long pieces
  • Red, yellow, or orange bell peppers, cut into 3-inch-long pieces

Directions

  1. Step 1

    Make the dip: Place garlic in a small saucepan and add enough water to cover; bring to a boil over high heat. Drain and repeat process. Meanwhile, prepare an ice-water bath. Drain garlic and transfer to ice-water bath until cooled.

  2. Step 2

    Drain garlic and transfer to the jar of a blender along with anchovies, milk, vinegar, and salt; blend until smooth. With the machine running, add olive oil; blend until creamy and smooth. Serve with vegetables for dipping.

Source
The Martha Stewart Show, April 2012

Reviews (1)

  • 26 Mar, 2013

    I've never had such disastrous results with a recipe. Outcome was liquid, not creamy, and bland but overly acid at the same time. Unusable without MAJOR doctoring -- i.e. doubling the garlic, adding solids to correct consistency, etc. -- to achieve something passably edible. What was left out of the recipe? So disappointed.