Anchovy Dip with Crudités (Anchoïade)

Name: Anchovy Dip with Crudités (Anchoïade)
Total time: PT0D0H0M
Yield: makes About 1 Cup
Ingredients: 10 Tbsp. butter; 1 (300-ml) (about 3 oz.) jar of boneless anchovy filets, drained; Assortment of crudités, such as celery and carrot sticks, endive leaves, tomato wedges, boiled potatoes, as well as hard-cooked eggs

Serves
makes About 1 Cup

In this robust dip, salty crushed anchovies blend with sweet butter into a pungent combination—a perfect counterpoint to the sweetness of plain raw and cooked vegetables, also called crudites.

Ingredients

10 Tbsp. butter
1 (300-ml) (about 3 oz.) jar of boneless anchovy filets, drained
Assortment of crudités, such as celery and carrot sticks, endive leaves, tomato wedges, boiled potatoes, as well as hard-cooked eggs

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Instructions

Step 1

Combine butter and anchovy filets in a small saucepan. Heat over medium heat, crushing and stirring the anchovies with a fork as butter melts. Cook, stirring with the fork, until hot throughout, 3–4 minutes.

Step 2

Transfer the anchoïade to a medium bowl and serve at room temperature with an assortment of crudités.

Combine butter and anchovy filets in a small saucepan. Heat over medium heat, crushing and stirring the anchovies with a fork as butter melts. Cook, stirring with the fork, until hot throughout, 3–4 minutes.
Transfer the anchoïade to a medium bowl and serve at room temperature with an assortment of crudités.