This summer anchovy dip recipe will convert people who hate the salty fish
Make this in advance next time you’re having people over for drinks
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Cook and author Rachel Khoo isn’t afraid of injecting her dishes with a bit of flavour.
Case in point: this recipe for anchovy dip, which will convert even those who aren’t convinced about the small fish.
Khoo recommends serving with fresh crudités, or even Kettle Chips Sea Salt and Balsamic Vinegar of Modena.
Summer anchovy dip
Ingredients:
For the dip:
50g anchovies (about 15)
2 plump garlic cloves, peeled
1 tbsp capers, drained or rinsed if salted
1 shallot, peeled and roughly chopped
Juice of ½ lemon, to taste
80ml good-quality olive oil
1 tbsp apple cider vinegar
A few twists of black pepper
For the crudités:
10 asparagus stalks
2 medium carrots, peeled
½ cucumber
1 red pepper
10 radishes
Method:
1. Place the anchovies, garlic cloves, capers, shallot and lemon juice in a blender (I used a NutriBullet for a very smooth consistency). Add the olive oil and vinegar a little at a time. Adjust according to your taste: if you want more acidity, add more lemon juice or vinegar; if you want to make it more mellow, add a little water.
2. Place the anchovy dip in a ramekin or serving bowl. Add a few twists of black pepper and serve with crudités or crisps arranged around the sides.
Bestselling author Rachel Khoo joins gourmet hand cooked crisps brand KETTLE® as their first female chef. Visit kettlechips.co.uk for more information.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments