Italian · Dinner
Anchovy and Garlic Warm Dip (Low-Chol)
Warm anchovy and garlic dip built on a light dairy base instead of classic butter and cream, simmered gently so the anchovies melt into the sauce. Finished with parsley and lemon, it is served with toasted baguette and raw vegetables for dipping.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
382Calories
44.4gProtein
12.8gFat
24.3gCarbs
4.9gSugar
2.6gFiber
2728mgSodium
67mgChol
3.2gSat Fat
420mgPotassium
150mgCalcium
2.4mgIron
3.4mcgVitamin B12
10mgVitamin C
low-cholesterol
gluten-free-adaptable
low-calorie
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Finely chop the anchovy fillets and thinly slice the garlic. Stir the cornstarch into the reduced-fat milk until smooth.
2
Saute
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and stir for 2 minutes until softened but not browned.
3
Simmer
Add the chopped anchovies and stir over low heat for 2 minutes until they break down into a paste, then pour in the milk mixture and simmer for 5–6 minutes, stirring often, until thickened.
4
Plate
Remove from heat, stir in the lemon juice, parsley, and black pepper. Serve the warm dip with toasted baguette slices and celery and carrot sticks.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g anchovy fillets
- 8 cloves8 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2/3 cup160ml reduced-fat milk
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
- a pinch of black pepper
- 3.6 oz100g, about a quarter of a baguette baguette
- 4 oz110g celery and carrot sticks
