Warm EVOO and Anchovy Dip

A delish recipe from our friends at Farm to Fork

Serves 8-10 
Preparation time 10 minutes
Cooking time 10-15 minutes +
30 minutes (confit garlic)


Confit Garlic:
1 cup Squeaky Gate Extra Virgin Olive Oil
1 head of garlic, broken into cloves

1 cup Squeaky Gate Extra Virgin Olive Oil
½ cup butter
12 anchovy fillets
6 Confit Garlic Cloves (as above)
½ tsp pepper

10 Baby Carrots, cut into crudities
10 Baby cucumbers, cut into crudities
1 bunch radishes, cut into crudities
1 red capsicum, cut into crudities
1 Loaf of Sourdough, cut into fingers and grilled


To make the confit garlic combine the garlic and extra virgin olive oil in a small oven safe dish. Place in a 180 degree oven for 30 minutes until the garlic is soft. Allow garlic to cool to room temperature in the extra virgin olive oil. Store in a jar.

In a medium saucepan, combine the extra virgin olive oil, butter, anchovy, confit garlic and black pepper. Place onto a medium heat and cook for 10-15 minutes until the anchovies are breaking up. Blitz with stick blender until combined.

Serve Dip warm in a dish with the crudities and toast spread around.


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