Herbed Olive And Anchovy Dip Recipes

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FLORENTINE DIP

A good dip transcends time - especially one with fresh herbs, which makes this 1959 recipe from Craig Claiborne stand out amid other recipes from the convenience food era of the 1940s and '50s. Studded with capers, garlic and anchovies, the dip comes together quickly, then sits in the refrigerator, ready to buy you time should your guests arrive early while the rest of the meal runs late.

Provided by Craig Claiborne

Categories     dips and spreads, appetizer

Time 10m

Yield About 1 1/2 cups

Number Of Ingredients 10



Florentine Dip image

Steps:

  • Using a wooden spoon, blend the cream cheese and anchovy paste together in a medium bowl. Add the sour cream, parsley, chives, capers, lemon juice and garlic, season with salt and pepper, then stir until well blended. Place in the refrigerator for several hours to season.
  • Spoon the dip into a bowl and serve with sliced vegetables or potato chips, or both.

3 ounces cream cheese, at room temperature
2 tablespoons mashed or finely chopped anchovies
1 cup sour cream
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped chives
2 teaspoons chopped capers
1 tablespoon lemon juice
1/2 garlic clove, minced
Salt and black pepper to taste
Sliced vegetables or sturdy potato chips, or both, for serving

ANCHOVY DIP

I've had this recipe for ages- it's really good! The anchovy taste is subtle. My aunt sent me a publication called Party Time Ideas from Safeway, and this was one of the recipes.

Provided by BecR2400

Categories     Brunch

Time 15m

Yield 1 3/4 cups of dip

Number Of Ingredients 7



Anchovy Dip image

Steps:

  • Combine all of the ingredients in order given.
  • Makes about 1 3/4 cups.
  • Tips: Looking for an unusual container for your dip? Try a sea shell, coconut shell, green or red bell pepper case, half grapefruit, or scooped out tomato.
  • Dip accompaniments may be selected from assorted crisp crackers and waferettes, corn or potato chips, pretzels, or raw vegetables.

Nutrition Facts : Calories 739.6, Fat 61.4, SaturatedFat 15.8, Cholesterol 87, Sodium 2001.1, Carbohydrate 39, Fiber 0.9, Sugar 10, Protein 11.9

1 tablespoon lemon juice
1 tablespoon tarragon vinegar
2 tablespoons anchovy paste or 2 tablespoons finely chopped anchovies
1/4 cup finely minced onion
1/2 cup finely chopped parsley
1/2 cup sour cream
1 cup mayonnaise

ANCHOVY DIP

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

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 7



Anchovy Dip image

Steps:

  • 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.

Nutrition Facts : Calories 282 g, Fat 26 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g

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

GARLIC AND ANCHOVY DIP WITH VEGETABLES

Categories     Dairy     Fish     Garlic     Vegetable     Quick & Easy     Low/No Sugar     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Garlic and Anchovy Dip with Vegetables image

Steps:

  • Heat first 4 ingredients in heavy medium skillet over low heat until butter melts and mixture simmers, about 3 minutes. Season with salt and pepper. Transfer to flameproof bowl. Place over candle or canned heat burner. Serve with vegetables.

1 cup extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
8 canned anchovy fillets, chopped
3 garlic cloves, finely chopped
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
10 celery stalks, cut in half crosswise
6 green onions

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