Recipe Spotlight

Give Anchovy Dip a Chance

It’s creamy, salty, savory, and slightly sweet. Think of it more like an umami bomb dip. 

Published Aug. 11, 2022.

When I say anchovy dip you say. . .

Wait! Come back!

Listen, I get it. I was wary of this dip at first. But as I reluctantly dipped in my cracker and took a bite, I was wowed. Believe me, this anchovy dip is delicious.

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A Provençal favorite, anchoïade (a.k.a. anchovy dip) is a flavorful mixture of anchovies, olive oil, and garlic that can be spread on toast or used as a dip for vegetables.

The secret to this recipe is using good anchovies, of course, but also another ingredient typical of Provence: almonds. Other versions are oily and slimy, but when boiled and pureed, the nuts took on a smooth consistency that helped to keep our dip cohesive and provided richness without being greasy.

If it’s the name that scares you, try calling it Umami Overload Dip. Because that’s exactly what it is: creamy, salty, savory, and sweet.

Anchovy dip has literally got it all going on. Enjoy.

Anchovy Dip

Makes about 1 ½ cups

Total Time: 50 minutes

Serve with vegetables, crackers, or chips.

  • ¾ cup whole blanched almonds
  • 20 anchovy fillets (1½ ounces), rinsed, patted dry, and minced
  • ¼ cup water
  • 2 tablespoons raisins
  • 2 tablespoons lemon juice, plus extra for serving
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon table salt
  • ¼ cup extra-virgin olive oil, plus extra for serving
  • 1 tablespoon minced fresh chives, divided


1. Bring 4 cups water to boil in medium saucepan over medium-high heat. Add almonds and cook until softened, about 20 minutes. Drain and rinse well.


2. Process drained almonds, anchovies, water, raisins, lemon juice, garlic, mustard, pepper, and salt in food processor to mostly smooth paste, about 2 minutes, scraping down sides of bowl as needed. With processor running, slowly add oil and process to smooth puree, about 2 minutes.


3. Transfer mixture to bowl, stir in 2 teaspoons chives, and season with salt and extra lemon juice to taste. (Dip can be refrigerated for up to 2 days; bring to room temperature before serving.) Sprinkle with remaining 1 teaspoon chives and drizzle with extra oil to taste before serving.

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