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.
Anchovy Dip with Crudités (Anchoïade)
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
Yield: makes About 1 Cup
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
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.