3/4 cup whole blanched almonds
20 anchovy fillets (1.5 ounces), rinsed, patted dry, and minced
1/5 cup water
1.5 tbsp raisins
2 tbsp lemon juice, plus extra for serving
1 garlic clove, minced
1 tsp Dijon mustard
Salt and pepper to taste
1/4 cup extra-virgin olive oil, plus extra for serving
1 tbsp minced fresh chives
Serve this anchovy dip with crackers, chips, crostini, or veggies for a perfect picnic snack!


1.Bring 4 cups water to boil in medium saucepan over medium-high heat. Add almonds and cook until softened, about 20 minutes. Drain and rinse well.
2.Process drained almonds, anchovies, water, raisins, lemon juice, garlic, mustard, ¼ teaspoon pepper, and ⅛ teaspoon salt in food processor to mostly smooth paste, about 2 minutes, scraping down sides of bowl as needed. With processor running, slowly add oil and process to smooth puree, about 2 minutes.
3. Transfer mixture to bowl, stir in 2 teaspoons chives, and season with salt and extra lemon juice to taste. (Dip can be refrigerated for up to 2 days; bring to room temperature before serving.) Sprinkle with remaining 1 teaspoon chives and drizzle with extra oil to taste before serving.

Families are finally starting to gather again which means it’s the perfect time for a picnic. If you’re looking for a creative, nutrient-packed dip, look no further! Our anchovy dip brings a briny taste profile to a nutty dip.

Leading health organizations and the Dietary Guidelines for Americans recommend we eat seafood at least 2 times a week for our health, which makes this anchovy dip an easy way to get your seafood recommendation and tons of nutrients to stay healthy.

Serve your anchovy dip at room temperature and don’t forget to Eat Seafood America!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.