| 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 |
| 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.
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