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This anchovy dressing or dip requires only three ingredients and it’s versatile enough to be used as a vegetable dip or as a salad dressing.
And it’s quick and easy to prepare: place all your ingredients in a mason jar, and blend with an immersion blender.
This dressing uses the basic vinaigrette ratio of 1 part vinegar to 3 parts oil with the addition of the jarred anchovies. The anchovies boosts the nutrition and gives it great flavor. No one ever guesses what’s in it, but everyone loves it. This is one of my daughter’s favorite dressing – she eats this with a spoon!
And you should always serve vegetables with healthy fats, you need fats to properly absorb the vitamins and nutrients in vegetables.
This dressing makes a perfect egg-free and dairy-free replacement for Caesar salad dressing. I make this more often than my more traditional Caesar salad dressing recipe and keep grated Parmesan on the side for those that can have dairy.
Three Ingredient Anchovy Dip or Dressing
If you don’t have an immersion blender, use a regular blender or food processor. Or chop up the anchovies with a knife until it becomes a paste and mix with remaining ingredients.
Yield: 1 cup
1/4 cup apple cider vinegar
3/4 cup extra-virgin olive oil (or use half olive oil and half avocado oil)
3 ounces anchovies (more or less to taste)
1. Place all ingredients in a mason jar and blend with an immersion blender.
2. Store in the refrigerator for 3-4 days. Shake well before serving.
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