A flavorful hot dip made with butter, garlic, anchovies, and extra virgin olive oil, perfect for serving with raw vegetable sticks.
Yield: 4
Materials
Dip Ingredients
- 640 g unsalted butter 32 tablespoons
- 5 cloves garlic thinly sliced
- 5 fillets anchovies mashed
- 250 ml extra virgin olive oil 1 cup
Vegetable Sticks
- 1 stalk celery raw
- 1 bulb fennel raw
- 1 small red onion raw
- 1 small zucchini raw
- 2 medium carrot raw
Instructions
Dip Preparation
- Melt butter in a heavy saucepan over low heat.
- Add garlic and cook for 3-4 minutes until soft but not coloured.
- Add anchovies and slowly drizzle in the olive oil. Stir constantly as the mixture simmers over a low flame for 10-15 minutes. Do not boil; only simmer.
- It’s cooked when all ingredients are well blended.
Serving
- Serve with a plate of raw vegetable sticks (celery, fennel, red onion, zucchini, carrot).
Notes
Ensure the mixture does not boil to maintain the flavors and texture.
A flavorful hot dip made with butter, garlic, anchovies, and extra virgin olive oil, perfect for serving with raw vegetable sticks.
Notes: Ensure the mixture does not boil to maintain the flavors and texture.