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Anchovy Dip

Anchovy Dip

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

Everyday Food, April 2012 http://www.marthastewart.com/898006/anchovy-dip
5
Rated
100100(1)1
  • Yield Makes 1 1/2 cups

Ingredients

    • 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

Directions

  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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