Anchoiade Dip

For a simple yet stunning snack or starter, take some crisp raw vegetables and tuck into Sophie Grigson's deliciously pungent dip
By Sophie Grigson
Anchoiade Dip
  • Rating:
  • Serves: 8-10
  • Prep Time: 3 minutes
  • Effort: easy



  • 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
  • 150 ml 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.

Tips and Suggestions

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.


1. To make the anchoiade, put all the ingredients except the olive oil in a processor, and switch on. Pour the oil into the blender in a steady stream, until it forms a thick cream. Season with freshly ground black pepper and serve immediately.

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