This dip is simple, yet intentional, delivering savory and salty flavors 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 Flavor Forecast 25th Edition.
Ingredients
Servings
Serves 4
2 Tin (2 ounces/55 grams each) Anchovies
3 tbsp Liquid Smoke
4 1/2 tsp Fresh Lemon Juice
1 tsp Garlic Powder
1 tsp Onion Powder
1 cup Sour Cream
1/4 cup Mayonesa con Limón
1/4 cup Cream Cheese, Softened
1/4 cup Chopped Fresh Parsley
1/4 cup Chopped Fresh Dill
3 tbsp 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.
