This salty and addictive anchovy-based dressing is similar to my beloved Italian classic, bagna cauda. It’s very easy to whip together and you can keep it in a jar in the fridge for weeks, ready for whenever you need some extra flavor. Serve it with a rainbow of good-for-you veggie crudités or with simple steamed broccoli. I swear, kids love it.

Veggie Board and Anchovy Dressing

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Print Recipe

• CourseAppetizers, dressings, Main Dish, Salads, Sides, Snacks

Servings	Prep Time
4 people	10 minutes

Servings Prep Time 4 people 10 minutes

Veggie Board and Anchovy Dressing Yum Print Recipe CourseAppetizers, dressings, Main Dish, Salads, Sides, Snacks Servings Prep Time 4 people 10 minutes Servings Prep Time 4 people 10 minutes

Ingredients

• 6/8 fillets drained canned anchovies
• 1/2 cups olive oil
• 1 small cloves garlic peeled
• 1/2 tsp thyme leaves chopped
• 1/2 tsp chili flakes
• 1 tsp Dijon mustard
• 2 tsp cider or red wine vinegar
• butter unsalted

Servings: people

Instructions

1. Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.

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