Crisp vegetables with hot anchovy dip

Crisp vegetables with hot anchovy dip

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  • 4
  • Easy
  • 15 minutes
  • 5 minutes
  • Klein Constantia Riesling 2009


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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