SERVES
ACTIVE TIME
TOTAL TIME
This warm, savory Italian dip is perfect with bitter winter vegetables. Torie remembers making it every Christmas with her grandfather as a starter before the pasta. It’s a subtle way to sneak in nutrient-rich fish without fishiness, even for those who think they don’t like anchovies.
1 cup olive oil
¼ cup toasted pine nuts or
chopped walnuts
1 can anchovies, about 15 fillets
8–10 cloves garlic, finely chopped Splash of acid (lemon, sherry vinegar, balsamic, etc.), added just before serving
Yield
ACTIVE TIME
TOTAL TIME
This warm, savory Italian dip is perfect with bitter winter vegetables. Torie remembers making it every Christmas with her grandfather as a starter before the pasta. It’s a subtle way to sneak in nutrient-rich fish without fishiness, even for those who think they don’t like anchovies.
In a small saucepan over low heat, combine the olive oil, nuts, anchovies, and garlic. Simmer gently until the garlic and anchovies soften and melt into the oil, about 10 minutes. Avoid browning the garlic. Add a splash of acid just before serving.
Blend with additional y vinegar or lemon juice to turn it into a creamy dressing.
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© eating for life 2026
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