Gordon Ramsay’s Anchovy Dip Recipe [+Tips & Tricks]

Because it transforms humble ingredients into a punchy, umami-rich flavor bomb that elevates any snack board or appetizer spread into a gourmet experience-Ramsay-style.

What Is Gordon Ramsay’s Anchovy Dip

Gordon Ramsay’s Anchovy Dip is a savory, silky-smooth condiment made primarily from anchovies, garlic, lemon juice, and creamy elements like crème fraîche or Greek yogurt. The dip walks the line between bold and balanced-it’s briny and deeply savory thanks to the anchovies, yet it offers brightness from citrus, a luscious mouthfeel from the dairy, and a subtle heat if you add a pinch of chili or black pepper.

Inspired by Mediterranean flavors, this dip is a celebration of simplicity and boldness, both trademarks of Ramsay’s cooking. Whether you’re dunking crunchy crudités, spreading it on crostini, or using it as a flavor booster for roasted vegetables, this dip packs character.

Gordon Ramsay’s Anchovy Dip Recipe

Ingredients Needed

Here’s what you’ll need to create this culinary masterpiece:

• Anchovy fillets (preferably packed in olive oil) – 6 to 8 fillets
• Garlic – 1 small clove, minced or grated
• Lemon juice – from ½ a lemon
• Crème fraîche or full-fat Greek yogurt – ½ cup
• Extra virgin olive oil – 1 to 2 tbsp
• Dijon mustard – 1 tsp (optional but adds tang and depth)
• Black pepper – freshly ground, to taste
• Fresh parsley or chives – finely chopped, for garnish (optional)
• Chili flakes – pinch (optional, if you like a bit of heat)

📝 Pro Tip: Use high-quality anchovies (like Ortiz or another artisanal brand). Their richness and saltiness are central to the dip’s umami appeal.

Equipment Needed

You don’t need a professional kitchen to make this dip-just a few essentials:

• Food processor or blender (for smooth texture)
• Citrus juicer (or your hands)
• Garlic press or fine grater (for maximum garlic infusion)
• Mixing bowl (if combining by hand)
• Rubber spatula (for easy scraping)
• Serving dish or ramekin

Optional: Mortar and pestle (if you want to go old-school and mash by hand for a more rustic texture)

How To Make Gordon Ramsay’s Anchovy Dip?

Let’s break it down step-by-step:

1. 🧄 Prep the Ingredients

   • Mince the garlic finely or use a microplane grater to turn it into a paste.
   • Drain the anchovies slightly if they’re too oily.

2. 🌀 Blend the Base

   • In a food processor, add the anchovy fillets, garlic, lemon juice, and Dijon mustard (if using).
   • Pulse for 5-10 seconds until roughly combined.

3. 🥄 Add Creaminess

   • Add crème fraîche or Greek yogurt.
   • Blend again until the texture is smooth and creamy.

4. 🫒 Finish with Olive Oil

   • With the motor running, drizzle in olive oil to emulsify and create a velvety consistency.

5. 🌶️ Season

   • Taste and add freshly ground black pepper and chili flakes if desired. Anchovies are salty, so you likely won’t need added salt.

6. 🌿 Serve It Up

   • Scoop into a serving bowl.
   • Garnish with finely chopped fresh herbs for color and freshness.

Expert Tips

🔪 Garlic Control

If you’re sensitive to raw garlic’s bite, lightly roast it beforehand or use a garlic confit-it adds sweetness and depth.

🧂 Salt Sensibility

Anchovies are inherently salty, so always taste before seasoning further. Over-salting is the fastest way to ruin the balance.

🌡️ Serve Chilled (But Not Ice Cold)

Let the dip rest in the fridge for at least 30 minutes to allow the flavors to meld. Take it out 10 minutes before serving to soften slightly.

🫓 Pair Like a Pro

Serve with grilled sourdough, blanched green beans, baby carrots, or even grilled shrimp for a next-level snack board.

🍋 Add Zest (Literally)

For added brightness, zest the lemon into the dip in addition to using its juice.

Gordon Ramsay’s Anchovy Dip is not your average dip-it’s a bold, sophisticated twist on creamy spreads that delivers robust flavor in every bite. Whether you’re hosting a dinner party or simply upgrading your afternoon snack, this dip exemplifies what Ramsay does best: elevating simple ingredients into something truly crave-worthy. Don’t fear the anchovy-embrace it, and let your palate be pleasantly surprised.

Easy Recipe Variations For Gordon Ramsay’s Anchovy Dip

Gordon Ramsay’s anchovy dip is a culinary masterpiece: rich, punchy, and layered with flavor. Traditionally made with high-quality anchovies, garlic, lemon juice, crème fraîche or yogurt, olive oil, and a dash of black pepper, the beauty of this dip lies in its versatility. Here are some crowd-pleasing twists you can try:

1. ✨ Creamier, Milder Version:

   • Swap half the anchovies with smoked mackerel or roasted garlic for a smoother, slightly sweet balance.
   • Use Greek yogurt or sour cream for a tangy yet lighter finish.
   • Add a spoonful of cream cheese to elevate the richness without overwhelming the anchovy character.

2. 🌶 Spicy Mediterranean Kick:

   • Introduce Calabrian chili paste or a pinch of Aleppo pepper for gentle heat.
   • Fold in chopped sun-dried tomatoes and capers for extra depth.
   • Finish with a drizzle of chili oil to give it a beautiful sheen and spice boost.

3. 🍋 Herbaceous & Zesty:

   • Add finely chopped herbs like parsley, basil, or dill.
   • A microplane of lemon zest can brighten the entire flavor profile.
   • For added zing, a splash of white wine vinegar or a teaspoon of Dijon mustard gives it a refined tang.

4. 🧄 Roasted Garlic Umami Bomb:

   • Roast an entire head of garlic until caramelized, then mash it into the dip.
   • Mix in a teaspoon of Worcestershire sauce or a touch of miso paste for a savory twist that enhances the anchovy’s own umami.

5. 🐟 Vegan Take (For the Curious):

   • Try seaweed-based alternatives like dulse flakes or nori blended with olives, garlic, and tahini to replicate the briny depth.
   • This is a great way to offer a plant-based option with a similar oceanic essence.

Best Practices To Store Leftovers

Anchovy dip is rich in oils and flavor compounds that evolve over time-some for better, others not. Here’s how to store it safely and deliciously:

1. Airtight Container:

   • Always transfer leftover dip to a tightly sealed glass or BPA-free plastic container to prevent air and odors from other foods seeping in.

2. Refrigeration:

   • Store in the fridge for up to 3-5 days. The flavors tend to meld and mellow after a day, which can actually enhance the dip.

3. Avoid Double-Dipping:

   • Always use a clean utensil when serving. Introducing food particles (like from a half-eaten chip) can lead to bacterial growth, shortening the dip’s shelf life.

4. Stir Before Serving:

   • Natural separation may occur, especially if you’ve used olive oil. A quick stir will reincorporate everything and bring the dip back to its luscious texture.

5. Freezing (Only in Specific Cases):

   • Not typically recommended due to the presence of dairy and anchovies, which can alter in texture and flavor when frozen. However, if your dip is mostly oil-based (like an anchovy vinaigrette), it can be frozen for up to 2 months and thawed overnight in the fridge.

What Goes Well With Anchovy Dip?

Anchovy dip is more than just a spread-it’s a bold statement on a platter. The key is pairing it with items that complement its umami-laden saltiness and creamy texture.

1. Crudités:

   • Crisp vegetables like celery, cucumber, fennel, endive, radishes, and bell pepper provide a refreshing contrast.
   • Roasted root veggies (parsnips, carrots) also offer a delightful earthy sweetness.

2. Breads & Crackers:

   • Toasted baguette slices, sourdough crostini, or rustic rye bread make hearty vehicles for the dip.
   • For a crunchier pairing, try sea salt crackers or sesame lavash.

3. Protein Pairings:

   • Hard-boiled eggs, cold poached shrimp, or seared tuna bites work beautifully with the dip spooned on top.
   • Drizzle over grilled chicken or roasted vegetables for a gourmet-level finish.

4. Cheese Board Integration:

   • This dip can anchor a Mediterranean-style charcuterie board. Pair it with marinated olives, Manchego, goat cheese, or hard-aged cheeses like Parmigiano-Reggiano.

5. Wine & Drinks:

   • Dry whites like Sauvignon Blanc or a chilled Albariño counter the saltiness.
   • For red lovers, try a light-bodied Pinot Noir.
   • And for cocktails? A dirty martini or gin and tonic enhances the briny interplay.

Conclusion

Gordon Ramsay’s anchovy dip is a culinary revelation-rich, complex, and endlessly adaptable. Whether you’re riffing on the original recipe with Mediterranean flair, storing it for future snacking, or pairing it with your favorite crudités or cocktails, this dip proves that bold, briny flavors can steal the show.

So the next time you’re hosting guests or indulging in a solo snack session, don’t shy away from this anchovy-powered delight. With the right tweaks, it’s not just a dip-it’s a star in its own right.

FAQs

What Are The Key Ingredients In Gordon Ramsay’s Anchovy Dip?

The main ingredients in Gordon Ramsay’s anchovy dip are anchovies, mayonnaise, garlic, Dijon mustard, lemon juice, and a bit of olive oil. You may also use fresh herbs such as parsley or chives to enhance the flavor.

How Do I Make Gordon Ramsay’s Anchovy Dip?

To make Gordon Ramsay’s anchovy dip, start by blending anchovies, garlic, Dijon mustard, and lemon juice in a food processor. Then, add mayonnaise and olive oil, and blend again until smooth. Taste and adjust seasoning, adding salt, pepper, or extra lemon juice if needed.

Can I Use A Substitute For Mayonnaise In Gordon Ramsay’s Anchovy Dip?

Yes, if you’re looking for a healthier or dairy-free alternative, you can substitute mayonnaise with Greek yogurt or sour cream. These options will still give you a creamy texture while altering the flavor slightly.

How Long Can I Store Gordon Ramsay’s Anchovy Dip?

You can store Gordon Ramsay’s anchovy dip in an airtight container in the refrigerator for up to 3-4 days. It’s best to consume it fresh, but it will keep its flavor for a few days if stored properly.

What Should I Serve With Gordon Ramsay’s Anchovy Dip?

Gordon Ramsay’s anchovy dip pairs well with crispy vegetables like celery, carrots, cucumber, and bell peppers. It’s also great with crackers, toast, or crusty bread for a delicious appetizer or snack.

Is Gordon Ramsay’s Anchovy Dip Spicy?

No, Gordon Ramsay’s anchovy dip isn’t spicy. It has a savory, umami-rich flavor from the anchovies and a slight tang from the lemon juice and Dijon mustard. If you want to add a little heat, you can incorporate a small amount of chili flakes or hot sauce.

Can I Make Gordon Ramsay’s Anchovy Dip Ahead Of Time?

Yes, Gordon Ramsay’s anchovy dip can be made ahead of time. It’s a great option for parties or gatherings. Just prepare it a few hours or a day before and keep it chilled in the fridge.

What Type Of Anchovies Should I Use For This Dip?

Gordon Ramsay recommends using high-quality anchovies packed in oil for the best flavor. Avoid anchovies in brine as they tend to be too salty and may alter the taste of the dip.

Can I Add Other Ingredients To Gordon Ramsay’s Anchovy Dip?

Yes, you can customize Gordon Ramsay’s anchovy dip by adding extra ingredients like capers, olives, or fresh herbs to give it a different twist. Just make sure not to overpower the anchovies, as they are the star ingredient.

Is Gordon Ramsay’s Anchovy Dip Suitable For Vegetarians?

No, Gordon Ramsay’s anchovy dip contains anchovies, which are fish. If you’re looking for a vegetarian version, you can substitute anchovies with umami-rich ingredients like miso paste or vegan fish sauce for a similar flavor.