Alice Rose Anchovies put a lot of people off before they’ve even tried this dip, which is a shame, because gently melted into warm olive oil with garlic, they lose almost all of their fishiness and leave behind something closer to a deep, savoury seasoning than anything resembling a whole anchovy fillet.
This is essentially a simplified bagna cauda, the classic Italian warm dip, served with a spread of raw and blanched vegetables for dipping.
It takes about fifteen minutes and converts more anchovy sceptics than any other dish I know.
Why Melting the Anchovies Gently, Rather Than Frying Them, Changes Everything
Anchovies fried at high heat can turn bitter and harsh, since the delicate oils in the fish scorch quickly under direct, intense heat.
Melting them gently in warm olive oil over low heat instead dissolves them slowly into the oil, releasing their savoury, umami depth without any of the harshness that high heat can introduce.
Garlic cooked alongside the anchovies over the same low heat softens and mellows considerably, losing its raw sharpness and turning sweet rather than pungent.
Together, the slowly melted anchovies and softened garlic create a dip that tastes rich and savoury rather than distinctly fishy, which is exactly what wins over people who think they don’t like anchovies.
Ingredients for Gordon Ramsay Anchovy Dip
- 100ml extra virgin olive oil
- 50g unsalted butter
- 8 garlic cloves, thinly sliced
- 8 anchovy fillets, roughly chopped
- Freshly ground black pepper
- Mixed vegetables for dipping (peppers, carrots, celery, radishes, blanched broccoli)
- Crusty bread, to serve
How to Make Gordon Ramsay Anchovy Dip — Step by Step
Step 1 — Prepare the Vegetables
Wash and cut the vegetables into dipping-sized pieces. Blanch any firmer vegetables such as broccoli or carrots in boiling water for 1–2 minutes, then plunge into iced water and drain.
Step 2 — Melt the Butter and Oil
Heat the olive oil and butter together in a small saucepan over the lowest possible heat.
Step 3 — Add the Garlic
Add the sliced garlic and cook very gently for 8–10 minutes, stirring occasionally, until soft and translucent but not browned.
Step 4 — Melt in the Anchovies
Add the chopped anchovies and continue cooking gently, stirring, for a further 5 minutes, until they’ve completely broken down and melted into the oil.
Step 5 — Season
Season with black pepper. The anchovies provide plenty of saltiness, so additional salt is rarely needed.
Step 6 — Serve
Transfer to a warm serving dish, ideally over a small burner or candle to keep it warm, and serve immediately with the prepared vegetables and crusty bread.
My Top Tips for the Best Gordon Ramsay Anchovy Dip
Keep the heat as low as possible throughout, as cooking the anchovies and garlic too quickly over higher heat can turn the dip bitter.
Cook the garlic slowly until properly soft, as this is what removes its raw sharpness and lets it melt into the oil rather than sitting apart from it.
Use good-quality anchovy fillets, as this dip has so few ingredients that the quality of the anchovies makes a real difference to the final flavour.
Serve warm, ideally over a small burner, as this dip firms up and loses some of its appeal once it cools to room temperature.
Taste before adding extra salt, as the anchovies already carry a significant amount of natural saltiness.
Serving Suggestions
Serve as a warm dip for a spread of raw and blanched vegetables, with crusty bread on the side for mopping up any leftover oil. It works particularly well as a starter for a dinner party where guests can help themselves.
How to Store Gordon Ramsay Anchovy Dip
In the fridge: Store in an airtight container in the fridge for up to 3 days. Reheat very gently over low heat before serving.
In the freezer: Not recommended, as the texture and flavour balance of the dip can change once frozen and reheated.
Gordon Ramsay Anchovy Dip Recipe
Ingredients
Method
- Prepare and blanch vegetables as needed.
- Heat olive oil and butter over lowest heat.
- Add garlic, cook gently 8–10 minutes until soft.
- Add anchovies, cook 5 minutes until melted into the oil.
- Season with pepper.
- Serve warm with vegetables and bread.
Notes
Frequently Asked Questions About Gordon Ramsay Anchovy Dip
Will this dip actually taste fishy?
Surprisingly little. Melted gently into oil with garlic, the anchovies lose most of their fishiness and contribute a deep, savoury flavour rather than a distinctly fish-forward one.
Can I make this dip ahead of time?
Yes — make it a day ahead and store covered in the fridge, then reheat very gently over low heat before serving.
What vegetables work best for dipping?
A mix of raw vegetables such as peppers, carrots and radishes alongside briefly blanched ones like broccoli or green beans gives a good range of textures.
Can I use fewer anchovies for a milder dip?
Yes — reduce the quantity to 4–5 fillets for a gentler flavour, though the classic version relies on a generous amount for its characteristic depth.
