A potently flavorful mixture of anchovies, olive oil, and garlic, this Provençal dip can be slathered on crackers or served with crudités. We loved the idea of a dip centered on umami-rich anchovies, among the most nutrient-rich fish because of their omega-3 fatty acids. But many versions can be unappealingly oily or overrun with ingredients that drown out the anchovy flavor. To make a smooth, anchovy-focused dip, we started by creating a creamy, neutral base with blanched almonds, another great source of healthy fats. When boiled and pureed, the nuts took on a smooth consistency that helped to keep our dip cohesive and provided richness without being greasy. We discovered that boiling and then rinsing the blanched almonds also ensured that the dip wouldn’t turn out grainy. We added 20 anchovy fillets to the softened almonds, along with raisins for subtle sweetness and a few savory ingredients to round out the flavor. Because extra-virgin olive oil can become bitter if overprocessed, we waited until the dip was mostly smooth before slowly drizzling it in. Fresh chives and a final drizzle of olive oil were all this dip needed for a refined presentation to match its sophisticated anchovy flavor. Our favorite brand of anchovies is King Oscar Anchovies-Flat Fillets in Olive Oil. Serve with vegetables, whole-grain crackers, or whole-grain chips.
Ingredients
- ¾ cup whole blanched almonds
- 20 anchovy fillets (1½ ounces), rinsed, patted dry, and minced
- ¼ cup water
- 2 tablespoons raisins
- 2 tablespoons lemon juice, plus extra for serving
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper
- ¼ cup cold-pressed extra-virgin olive oil
- 1 tablespoon minced fresh chives
- Bring 4 cups water to boil in medium saucepan over medium-high heat. Add almonds and cook until softened, about 20 minutes. Drain and rinse well.
- Process drained almonds, anchovies, water, raisins, lemon juice, garlic, mustard, ¼ teaspoon pepper, and ⅛ teaspoon salt in food processor to mostly smooth paste, about 2 minutes, scraping down sides of bowl as needed. With processor running, slowly add oil and process to smooth puree, about 2 minutes.
- Transfer mixture to bowl, stir in 2 teaspoons chives, and season with salt and extra lemon juice to taste. (Dip can be refrigerated for up to 2 days; bring to room temperature before serving.) Sprinkle with remaining 1 teaspoon chives and drizzle with extra oil to taste before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 160 kcal Calories from Fat: 135 kcal |
|
% Daily Value*
|
| Total Fat 15 g 43% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Cholesterol 5 mg 2% |
Sodium 250 mg 4% |
carbohydrates 5 g 4% |
Dietary Fiber 1 g 3% |
Sugars 3 g 3% |
Protein 5 g 10% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |