Ingredients

Method

• For the dip:
• 1 cup cream
• 2 cloves garlic, crushed
• 8-10 anchovy fillets, chopped
• freshly ground black pepper
• For dipping, any mix of:
• Chicory spears
• Fennel wedges
• Celery sticks, peeled
• Mangetout
• Asparagus tips, blanched

Method

Ingredients

In a saucepan over a medium heat, heat the cream and reduce until thick. Add the remaining dip ingredients and heat through, stirring, until the anchovies disintegrate – take care not to let the mixture boil. Serve with the dipping vegetables.

Cook’s notes: Serve this delicious hot dip with grissini (breadsticks) or hot vegetables, such as little new potatoes, steamed cauliflower florets or green beans.