Anchovy extravaganza dip

This recipe is really special, and if you like anchovies, this will become your favourite!


8 salted anchovy filets
2 cups fresh flat leaf parsley leaves
2 garlic cloves, peeled
6 dried cured olives, pitted ( optional)
1/4 cup extra-virgin olive oil
1/4 to 1/2 cup fresh lemon juice
Cracked black pepper, to serve
Fresh crusty Italian loaf, to serve



Rinse and pat anchovies dry. Remove tails; chop finely; set aside.

In bowl of food processor, add parsley, garlic and olives, and pulse. With food processor running, add anchovies and olive oil; combine well. Stir in lemon juice. Spoon into small serving bowl. Sprinkle with pepper. Serve with Fresh crusty Italian loaf.

Serves 8.


Mari Loewen a food writer, self-taught home chef, entrepreneur and food lover. Her writing, food styling and teaching first captivated audiences through her self-published food magazine called ANNA (named after her mom). Later through her cooking classes and private food experiences.