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



Ingredient Checklist


Instructions Checklist
  • 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 (2)

25 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
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.
Rating: 3 stars
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.