Anchoïade (Provençal Anchovy and Garlic Dip)

Anchoïade is a bold Provençal dip built on just anchovies, garlic, and olive oil, whisked into a punchy paste for scooping up raw vegetables and crusty bread. It’s a fixture of southern French aperitif tables, especially in Provence and along the Riviera.

Ingredients

• 8 oil-packed anchovy fillets, drained
• 3 garlic cloves
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 2/3 cup extra-virgin olive oil
• Freshly ground black pepper

For serving

• Crudités (radishes, celery, bell peppers, fennel)
• Sliced baguette or country bread

Instructions

1. Mash the anchovies and garlic
   In a mortar or food processor, mash the anchovy fillets and garlic cloves into a coarse paste.
2. Add the vinegar and mustard
   Stir in the red wine vinegar and Dijon mustard until combined.
3. Emulsify with olive oil
   Slowly drizzle in the olive oil while whisking (or with the processor running) until the mixture forms a thick, spoonable paste.
4. Season and rest
   Season with black pepper and let the anchoïade sit for 15 minutes so the flavors meld.
5. Serve
   Spoon into a bowl and serve with crudités and sliced bread for dipping.

Anchoïade keeps well in the fridge for up to a week, tightly covered.