This easy dip was featured in The Times on Saturday a couple of weeks ago. It is a great store cupboard recipe, quick to throw together and can definitely be made ahead. I used half fat creme fraiche as my store cupboard did not have double cream that the original recipe called for, but it worked brilliantly and has to be a tiny bit healthier. You can see in the picture I served it with crisps, but fresh vegetables or pitta would work well too. The flavour of this dip is delicious, deep, rich and full of umami-ness (if there is such a word), but with anchovies and Parmesan it’s not surprising.
6 anchovy fillets
4 cloves garlic, peeled and chopped
Knob of butter
15g grated Parmesan
10g bunch parsley, finely chopped
100g half fat creme fraiche
Melt the butter and cook the anchovies and garlic for a few minutes until the anchovies break down. Cool.
Put the anchovy, garlic and parsley in a food processor and whizz until well mixed. Add the Parmesan and creme fraiche and process until well combined. Check seasoning.
Chill until required.