70 minutes
A creamy and flavorful dip made with anchovy fillets, parsley, chives, red wine vinegar, capers, mayonnaise, and black pepper, perfect for pairing with sliced vegetables.
Anchovy Fillets In Oil, packed in oil
0 oz
Flat Leaf Parsley, chopped
cups
tablespoons
Chives, finely chopped
tablespoons
Capers, drained and rinsed
tablespoons
Mayonnaise, creamy
cups
to taste
1. Puree Anchovies and Herbs
Puree the anchovy fillets along with their oil in a blender or food processor until fully integrated. Add in the freshly chopped parsley, red wine vinegar, chives, and capers. Blend until the mixture becomes smooth and homogenous.
2. Incorporate Mayonnaise
Add the creamy mayonnaise to the herby, anchovy base in the blender or food processor. Pulse a few times until the mayonnaise is fully incorporated into the mixture, achieving a creamy consistency.
3. Season and Chill
Season the dip with freshly ground black pepper to taste. Transfer the dip into a small bowl and chill in the refrigerator for at least an hour to allow the flavors to marry and deepen.
4. Serve
Place the chilled Green Anchovy-Parsley Dip in a serving dish surrounded by a selection of chilled sliced vegetables. Serve immediately and enjoy the creamy texture and bold flavors.
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