Anchoïade Recipe

A bowl of anchoïade surrounded by sugar snap peas.
Kerry Saretsky

Anchoïade is a classic Provençal dip or spread, made from just the best anchovies, the best olive oil, white wine vinegar, and garlic. I love drizzling it over roasted sweet bell peppers, spreading it on olive bread, or using it as a bath for crisp sweet fennel or sugar snaps. It's like the quirky-cool update to tapenade. Bon appetit!

Note: If you want to mellow out your anchovies, soak then in milk for 15 minutes, pat them dry, and then use them in this recipe.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 4 servings

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  • 1/2 clove garlic
  • Anchovy fillets from one 2-ounce can (see note in introduction)
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons white wine vinegar (or to taste)


  1. Fit the food processor with a blade, and set it to whirl. Drop in the garlic, so it smashes to smithereens. Drop in all the anchovies at once. Add the olive oil and vinegar. Then stop the machine, scrape down the sides, and whiz until pretty smooth.

  2. Spoon into a small bowl and serve with a few handfuls of fresh sugar snaps, or spoon it over roasted red and yellow peppers, or serve it as a dip for olive bread.