This dip is simple, yet intentional, delivering savoury and salty flavours with a creamy base that’s grounded by briny mashed anchovies and a hint of liquid smoke. Served with grilled radishes, the crudité & dip combo leverages smoke and char with a contemporary approach.
This recipe is featured as part of the Charred & Smoked Trend of our Flavour Forecast 25th Edition.
Ingredients
Serves 4
- 2 Tins (2 ounces/55 grams each) Anchovies
- 3 tbsps (45 milliliters) Liquid Smoke
- 4 1/2 tsps (22 milliliters) Fresh Lemon Juice
- 1 tsp (5 milliliters) Club House ® Garlic Powder
- 1 tsp (5 milliliters) Club House ® Onion Powder
- 1 cup (250 milliliters) Sour Cream
- 1/4 cup (60 milliliters) Mayonnaise
- 1/4 cup (60 milliliters) Cream Cheese, Softened
- 1/4 cup (60 milliliters) Chopped Fresh Parsley
- 1/4 cup (60 milliliters) Chopped Fresh Dill
- 3 tbsps (45 milliliters) Chopped Fresh Chives
- 1 bunch Radishes, With Leaves, Cut in Half (about 6 to 8 Radishes)
Procedure
- Place anchovies, liquid smoked and lemon juice, garlic powder and onion powder in food processor. Pulse until mixture is a smooth paste.
- Whisk sour cream, mayonnaise and cream cheese in medium bowl until well blended and smooth. Add anchovy paste, stirring to mix well. Stir in parsley, dill and chives. Cover and refrigerate 30 minutes.
- Meanwhile, grill radishes cut-side-down over medium-high heat about 2 to 3 minutes, or until charred. Turn and grill 1 to 2 minutes longer.
- Transfer Smoky Anchovy Dip to serving bowl. Serve with charred radishes for dipping.
- Recipe type: Flavour Forecast
