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14 Ratings

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2 star values:

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Martha Stewart Member

Rating: Unrated

03/26/2013

                I've never had such disastrous results with a recipe.  Outcome was liquid, not creamy, and bland but overly acid at the same time.  Unusable without MAJOR doctoring -- i.e. doubling the garlic, adding solids to correct consistency, etc. -- to achieve something passably edible. What was left out of the recipe?  So disappointed.

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Gallery

Read the full recipe after the video.

anchovy-dip-mslb7135.jpg

Ingredients

For the Dip

2 cloves garlic, peeled

8 salted anchovy filets packed in oil, soaked, and patted dry

2/3 cup whole milk

2 tablespoon plus 2 teaspoons Champagne vinegar

1 teaspoon coarse salt

7 tablespoons extra-virgin olive oil

For Serving

Belgian endive, quartered lengthwise

Celery, peeled and cut into 3-inch-long pieces

Fennel bulbs, cut into wedges

Small, thin carrots, peeled

Breakfast and globe radishes

Sugar-snap peas, halved lengthwise

Summer squash, cut into 3-inch-long pieces

Red, yellow, or orange bell peppers, cut into 3-inch-long pieces

Gallery

Read the full recipe after the video.

anchovy-dip-mslb7135.jpg

Read the full recipe after the video.

Read the full recipe after the video.

anchovy-dip-mslb7135.jpg

anchovy-dip-mslb7135.jpg

Ingredients

Ingredients

  • 2 cloves garlic, peeled

  • 8 salted anchovy filets packed in oil, soaked, and patted dry

  • 2/3 cup whole milk

  • 2 tablespoon plus 2 teaspoons Champagne vinegar

  • 1 teaspoon coarse salt

  • 7 tablespoons extra-virgin olive oil

  • Belgian endive, quartered lengthwise

  • Celery, peeled and cut into 3-inch-long pieces

  • Fennel bulbs, cut into wedges

  • Small, thin carrots, peeled

  • Breakfast and globe radishes

  • Sugar-snap peas, halved lengthwise

  • Summer squash, cut into 3-inch-long pieces

  • Red, yellow, or orange bell peppers, cut into 3-inch-long pieces

Directions

Make the dip: Place garlic in a small saucepan and add enough water to cover; bring to a boil over high heat. Drain and repeat process. Meanwhile, prepare an ice-water bath. Drain garlic and transfer to ice-water bath until cooled.

Drain garlic and transfer to the jar of a blender along with anchovies, milk, vinegar, and salt; blend until smooth. With the machine running, add olive oil; blend until creamy and smooth. Serve with vegetables for dipping.

Reviews (1)

Add Rating & Review

14 Ratings

5 star values:

                                  1

4 star values:

                                  6

3 star values:

                                  4

2 star values:

                                  2

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

03/26/2013

                I've never had such disastrous results with a recipe.  Outcome was liquid, not creamy, and bland but overly acid at the same time.  Unusable without MAJOR doctoring -- i.e. doubling the garlic, adding solids to correct consistency, etc. -- to achieve something passably edible. What was left out of the recipe?  So disappointed.

Reviews (1)

Add Rating & Review

14 Ratings

5 star values:

                                  1

4 star values:

                                  6

3 star values:

                                  4

2 star values:

                                  2

1 star values:

                                  1

Add Rating & Review

14 Ratings

5 star values:

                                  1

4 star values:

                                  6

3 star values:

                                  4

2 star values:

                                  2

1 star values:

                                  1

14 Ratings

5 star values:

                                  1

4 star values:

                                  6

3 star values:

                                  4

2 star values:

                                  2

1 star values:

                                  1

14 Ratings

5 star values:

                                  1

4 star values:

                                  6

3 star values:

                                  4

2 star values:

                                  2

1 star values:

                                  1
  • 5 star values:
  • 1
  • 4 star values:
  • 6
  • 3 star values:
  • 4
  • 2 star values:
  • 2
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

03/26/2013

                I've never had such disastrous results with a recipe.  Outcome was liquid, not creamy, and bland but overly acid at the same time.  Unusable without MAJOR doctoring -- i.e. doubling the garlic, adding solids to correct consistency, etc. -- to achieve something passably edible. What was left out of the recipe?  So disappointed.

Martha Stewart Member

Rating: Unrated

03/26/2013

                I've never had such disastrous results with a recipe.  Outcome was liquid, not creamy, and bland but overly acid at the same time.  Unusable without MAJOR doctoring -- i.e. doubling the garlic, adding solids to correct consistency, etc. -- to achieve something passably edible. What was left out of the recipe?  So disappointed.

Rating: Unrated

All Reviews for Anchovy Dip with Crudites

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Anchovy Dip with Crudites

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest