Don’t waste the flavoursome oil in your tin of anchovies. Here it’s used to cook the garlic and chilli ahead of adding pasta and broccoli to the pan. This is designed to be a low cost recipe.

It’s a dip to be eaten with crudités ... If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz ...

Discover the magic of bagna cauda, a classic Italian dip made with anchovies, garlic, butter, and olive oil.

Read on to find out more about dips from across the world. Bagna cauda is an Italian dip, which translates to "hot bath." The two main ingredients of bagna cauda are garlic and anchovies and it is ...

This Fresh Tarragon Dip is a creamy sauce ... tarragon, parley, chives, garlic, and anchovy paste in a food processor and pulse until well chopped. It will resemble a rough chimichurri style ...

Pour the dip into an airtight container and let it sit in the fridge for at least 2 hours to firm up slightly to the right ...

In a small bowl, combine minced garlic, chopped anchovies, ¼ teaspoon salt and olive oil. Mix well and let macerate 5 minutes. After macerating, whisk in lemon juice until dressing is emulsified.

Purée fresh herbs—parsley, tarragon, and thyme—with anchovy paste, lemon juice, garlic, sour cream, and mayo. Drizzle over salads or serve as a dip for crudités or crackers. Combine olive ...