Avocado Anchovy Dip

Submitted by twissis

"When I posted an earlier recipe for a hot anchovy dip, my intro said that most people have either love or hate relationships w/anchovies. That's still true, but this so easy-to-fix recipe from the *Finger Food* cookbook of the Australian Women's Weekly cookbook series combines them w/the mellow flavor of avocado for a whole new taste sensation that has the potential to turn hate into love. *Enjoy* !"

 

• Ready In: 10mins
• Ingredients: 7
• Yields: 12 1 oz Servings
• Serves: 12

ingredients

• 1 large avocado (ripe & mashed)
• 1 (56 g) can anchovy fillets (well-drained & finely chopped)
• 1 garlic clove (finely chopped)
• 1⁄4 red pepper (finely chopped)
• 1 small red onion (finely chopped)
• 2 tablespoons sour cream
• 1 teaspoon lemon juice

directions

1. Combine all ingredients in a bowl.
2. Cover & refrigerate for at least 1 hour.
3. Serve w/your favorite dippers & crackers.
4. NOTE: Yield has been estimated & depends largely on the size of avocado used.
5. Dip can be made up to 3 hrs ahead of use.

Reviews

[Engrossed]

YUMMY YUMMY to My and Freddy's tummy! I made this as directed with an orange bell pepper. The flavors blend very well. You would think the anchovies would overpower it, but not at all, they contribute a nice rich saltiness. We enjoyed this with whole grain tortilla chips. Next time I think I'll double the avocado and add tomato and olives for a chunkier dip. Freddy Cat says thanks for the anchovies! Made for the Photo tag game.

 

[lindseylcw]

Delicious, what I call 'grown up' food. This will become a firm favourite in this house