Equipment
Mixing bowl
Spatula
Chef knife
Cutting board
Ingredients
14 servings
Dairy Base
- 225 g cream cheese, softened to room temperature
- 120 g sour cream, full fat
Flavorings
- 15 g anchovy fillets
- 20 g capers, drained and rinsed
- 6 g garlic
- 15 g fresh flat-leaf parsley, leaves only, thoroughly dried
- 15 ml lemon juice, freshly squeezed
- 2 g black pepper, freshly ground
Nutrition (per serving)
77
Calories
2g
Protein
2g
Carbs
7g
Fat
0g
Fiber
1g
Sugar
127mg
Sodium
Method
01
Finely mince the anchovy fillets, capers, garlic cloves, and fresh parsley leaves on a cutting board.
02
Place the softened cream cheese in a mixing bowl and beat vigorously with a spatula until perfectly smooth and free of lumps.
2m
03
Add the sour cream to the beaten cream cheese and mix until fully incorporated and homogeneous.
1m
04
Fold the minced anchovies, capers, garlic, parsley, lemon juice, and black pepper into the dairy base until evenly distributed.
2m
05
Cover the mixing bowl tightly and chill the dip in the refrigerator for at least one hour to allow the complex flavors to meld and mature.
1h
Chef's Notes
- Softening the cream cheese is completely non-negotiable for a smooth texture. Pull it from the refrigerator well in advance of preparation.
- Smashing the minced garlic and anchovies together with the flat of your knife creates a paste that distributes the umami flavor much more evenly throughout the dip.
- Freshly squeezed lemon juice is essential. Bottled juice will introduce a harsh, artificial acidity that heavily clashes with the delicate dairy.
- This dip improves significantly with time. Making it a day ahead of your Thanksgiving gathering allows the pungent garlic and anchovy to mellow and fully integrate.
Storage
Refrigerator: 5 days — Keep in an airtight container to prevent the absorption of other refrigerator odors.
