Avocado-Anchovy Dip

Avocado Anchovy Dip
Photo by Meg Baggott / Styling by Ray Garraffa

This dip is akin to an avocado and anchovy-spiked Green Goddess dressing. It also makes a tasty substitute for plain mayonnaise in egg salad. Try it with veggies as well—it’s a killer dip for crudités.

Should Some Ingredients Never Be Used in Guacamole?
  • 1 ripe avocado, peeled and seeded
  • 1 cup mayonnaise
  • 2 tablespoons fresh tarragon
  • ¼ cup parsley
  • 6 anchovy fillets, rinsed and patted dry
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon Dijon mustard

Blend all ingredients in food processor until almost smooth, with flecks of herbs. (Add salt, if necessary, though the anchovies usually contribute enough.)

Pair It

Noble Tree 2014 Chalk Hill Estate Chardonnay (Chalk Hill)

Avocado, anchovies and mayonnaise make for one rich dip. This Chardonnay’s brightness helps cut through these heavy ingredients, while the wine’s medium body, gentle oak and nutty flavors ensure it won’t disappear from the tongue right after sipping. Gentle anise notes in the wine echo and enhance the tarragon in the dip.

Published on July 13, 2017
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net

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