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The appetizer, Mediterranean

Anchovy dip with crunchy vegetables

This anchovy dip is a cream of anchovies, garlic, and olive oil, served with crunchy raw vegetables for dipping, for 6 people at the aperitif. It takes 20 minutes of active work and is made entirely the day before, for a cost of €1.20 per person and a very easy difficulty level. The key is pounding it in a mortar rather than blending it, and soaking the vegetables in ice water so they stay crisp.

An anchovy cream with garlic and olive oil, with crunchy vegetables to dip in, and you're instantly on the French Riviera.

Anchovy dip with crunchy vegetables
For
6 people
Work
20 min
Total time
25 min
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.20
Calories per person
120 kcalcalculated by Kiloach, your weight coach

Anchoïade is that salty, punchy cream you find on tables across the south of France as soon as the weather turns warm. Pounded in a mortar, it keeps a coarser texture than a blended version, and removing the garlic's green germ keeps it from turning bitter. Whipped with olive oil like a mayonnaise, it holds together well and gets scooped onto raw vegetables rather than bread, for an aperitif that stands out from the usual dips.

This is the ideal appetizer for a dinner with friends on the terrace or a family meal that starts out easy, from spring through fall. The crunchy vegetables bring freshness and color, and everyone can help themselves at their own pace while chatting. The whole thing comes together the day before, which leaves the day of the party completely free for the rest of the menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, pound the anchovies and garlic, then whip in the olive oil, the dip keeps covered in the fridge. The day of, prepare all the vegetables and let them soak in ice water. Right before guests arrive, take the dip out of the fridge and drain the vegetables, then arrange everything just as you serve.

The ingredients

6 people

Pantry

  • Oil-packed anchovies 100 g
  • Olive oiloften in the pantry 10 cl
  • Red wine vinegaroften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 2 cloves
  • Carrots 3
  • Radishes 1 bunch
  • Endives 3
  • Red bell pepper 1

Allergens Fish

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Drain the anchovies and pound them in a mortar with the degermed garlic until you get a paste.

    Remove the green germ from the garlic, it makes the dip bitter and harder to digest.

  2. Pour in the olive oil in a thin stream while stirring constantly, add the vinegar and pepper, then keep the dip in a covered bowl in the fridge.

    No need for salt, the anchovies already carry plenty.

The same dayDuring the day, whenever you get a moment.

  1. Peel the carrots and cut them into sticks, do the same with the bell pepper, separate the endive leaves, and wash the radishes.

    Soak the vegetables in ice water for 30 minutes, they turn extra crunchy.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the dip out of the fridge 15 minutes ahead and drain the vegetables on a kitchen towel.

    If the dip has firmed up, a spoonful of olive oil loosens it right back up.

When it's time to serveThe final touches, right in front of your guests.

  1. Pour the dip into a small bowl and arrange the vegetables in a bouquet around it.

    A drizzle of olive oil and a few black olives on the side, and the platter is ready.

Our tips to get it right

  • Use good quality oil-packed anchovies, that's the one ingredient that really carries the flavor here, no need to reach for the cheapest tin.
  • If you don't have a mortar and pestle, a small bowl and the back of a fork work just fine, the point is to pound rather than blend so you keep some texture.
  • Vary the colors of your vegetables, a yellow pepper next to the red one or pink radishes make for a more appealing platter with no extra effort.

The variations

  • Swap part of the anchovies for drained capers for a milder, less salty version.
  • For a rounder flavor, stir a spoonful of almond butter into the dip, it softens the briny taste without masking it.
  • For kids, set aside a small bowl with just olive oil and a touch of lemon for dipping vegetables.

What to serve it with

  • A chilled rosé from Provence
  • Extra grilled bread toasts
  • Black Niçoise olives

Storage

The dip keeps for 2 to 3 days in the refrigerator in a covered bowl, it does not freeze well. Cut vegetables keep for a day in ice water in the fridge, it's best to drain them right before serving.

Questions about this recipe

Can I use a blender instead of a mortar and pestle?

Yes, but pulse it in short bursts to keep some texture. An overpowered blender turns it into a smooth paste that loses the rustic character of the dip.

What vegetables can I use if I don't have endives?

Thinly sliced raw fennel, cherry tomatoes, or celery sticks all work well instead. The main thing is keeping crunchy textures that contrast with the creamy dip.

How do I present the dip for a nicer look?

Serve it in a small ramekin set in the center of a board, surrounded by vegetables arranged in bunches by type. A drizzle of olive oil on top right before serving makes a real visual difference.

Can I double the recipe for more guests?

Yes, it doubles or triples easily, you just need to adjust the garlic slightly so it doesn't overpower the flavor. Count on roughly 100 grams of anchovies for every 6 people.

Can an anchovy dip with crunchy vegetables be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make an anchovy dip with crunchy vegetables?

Allow 25 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in an anchovy dip with crunchy vegetables?

About 120 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an anchovy dip with crunchy vegetables cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

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