Anchovy & Roasted Garlic Olive Oil Dip
Anchovy & Roasted Garlic Olive Oil Dip
Ingredients
- 2 anchovy fillets
- 2 cloves roasted garlic, mashed
- 1/2 cup extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup roasted red pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 lemon, juiced
- 1 loaf sourdough bread, grilled or toasted, for serving
Instructions
- 1
On a white oval serving plate, place the anchovy fillets and mashed roasted garlic.
⏱️ 1 min
- 2
Using a fork, thoroughly mash the anchovies and roasted garlic together on the plate until they form a coarse paste or a well-combined base.
⏱️ 2 min
- 3
Pour the extra virgin olive oil generously over the mashed anchovy and garlic mixture, allowing it to spread and create a pool around the base.
⏱️ 1 min
- 4
Drizzle the balsamic glaze over the olive oil and the mashed ingredients.
⏱️ 1 min
- 5
Add the sliced kalamata olives and diced roasted red pepper to the plate, placing them primarily on top of the mashed base and partially into the surrounding olive oil.
⏱️ 2 min
- 6
Sprinkle the chopped fresh parsley generously over all the ingredients on the plate.
⏱️ 1 min
- 7
Lightly sprinkle the red pepper flakes over the parsley and other ingredients for a touch of heat.
⏱️ 1 min
- 8
Grate a generous layer of Parmesan cheese directly onto the dip.
⏱️ 2 min
- 9
Squeeze the juice from half a fresh lemon over the grated Parmesan and the rest of the dip.
⏱️ 1 min
- 10
Gently mix the top layer of ingredients (Parmesan, lemon juice, parsley, chili flakes, olives, roasted red pepper) with a fork to combine them slightly.
⏱️ 2 min
- 11
Serve the prepared olive oil dip immediately with pieces of grilled or toasted sourdough bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Anchovy & Roasted Garlic Olive Oil Dip
- 2 anchovy fillets
- 2 cloves roasted garlic, mashed
- 1/2 cup extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup roasted red pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 lemon, juiced
- 1 loaf sourdough bread, grilled or toasted, for serving
Instructions
- 1
On a white oval serving plate, place the anchovy fillets and mashed roasted garlic.
⏱️ 1 min - 2
Using a fork, thoroughly mash the anchovies and roasted garlic together on the plate until they form a coarse paste or a well-combined base.
⏱️ 2 min - 3
Pour the extra virgin olive oil generously over the mashed anchovy and garlic mixture, allowing it to spread and create a pool around the base.
⏱️ 1 min - 4
Drizzle the balsamic glaze over the olive oil and the mashed ingredients.
⏱️ 1 min - 5
Add the sliced kalamata olives and diced roasted red pepper to the plate, placing them primarily on top of the mashed base and partially into the surrounding olive oil.
⏱️ 2 min - 6
Sprinkle the chopped fresh parsley generously over all the ingredients on the plate.
⏱️ 1 min - 7
Lightly sprinkle the red pepper flakes over the parsley and other ingredients for a touch of heat.
⏱️ 1 min - 8
Grate a generous layer of Parmesan cheese directly onto the dip.
⏱️ 2 min - 9
Squeeze the juice from half a fresh lemon over the grated Parmesan and the rest of the dip.
⏱️ 1 min - 10
Gently mix the top layer of ingredients (Parmesan, lemon juice, parsley, chili flakes, olives, roasted red pepper) with a fork to combine them slightly.
⏱️ 2 min - 11
Serve the prepared olive oil dip immediately with pieces of grilled or toasted sourdough bread.
⏱️ 1 min