Anchoiade dip
By: Sophie Grigson From: Sophie Grigson's Weekends
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Anchoiade dip
- Prep time:
- 3 mins
- Cook time:
- Serves:
- 8-10
For a simple yet stunning snack or starter, take some crisp raw vegetables and tuck into Sophie Grigson's deliciously pungent dip
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Tips and suggestions
- Cooks Tips...
If you don't have a processor, take a good, sharp knife, mix all the solid ingredients and chop away patiently until they are virtually reduced to a mush. Place in a bowl, whisk in the olive oil and season with freshly ground black pepper.
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Ingredients
- 60 g tinned anchovy fillets, roughly chopped
- 4 cloves Garlic, roughly chopped
- 2 Shallots, roughly chopped
- 1 tbsp red wine vinegar
- handful of Parsley, finely chopped
- 150ml extra virgin Olive oil
- freshly ground black pepper
To serve:
- . slices baguettes, or raw vegetablesuch as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of peppers, cherry tomatoes on sticks etc.
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