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Cooking Notes
monika
You can definitely use Greek yoghurt! Cut down on lemon juice if doing so. A little more liquid but easier to use! Otherwise after hanging out in the fridge this is a brick of garlic! Also leave overnight to meld flavors and “mellow” out the garlic punch. Yum!
momo
perfect as written. using romaine scoops is really good too.only problem was that guests inhaled it so quickly I didn't get much.
Anita Kusick
Made this with Greek yogurt but only juice of half a lemon. Also, used roasted garlic—much more mellow, nutty. Great dip!
Kath B
If you have time you can drain the greek yogurt with cheesecloth to make a labneh.
Casey F
Made exactly as written except substituted yogurt for mayo. EXTREMELY addicting for anyone who likes the bite of a good homemade Caesar dressing but you will have garlic breath for days. Try blanching the raw garlic in boiling water for 3-5 minutes to take away some of the punch if you're not into it (sitting overnight did not diminish it for me). My strategy is instead to get everyone around me to eat it so we all share in the garlicky delight that is the dip. 100% will make again.
Nat
after reading the reviews, I also halved the anchovies and lemon. I also used roasted garlic instead of raw, because I'd roasted a head for a different recipe. And, although I don't mind mayo, I wanted to use up a container of greek yogurt. This was great, especially after a night in the fridge. I love anchovies, but I am glad I used 3 instead.
Elizabeth Belkind
substituted creme fraiche for the cream cheese. Still deliciously tangy, just not as thick. So good!
Elizabeth Belkind
substituted creme fraiche for the cream cheese. Still deliciously tangy, just not as thick. So good!
David Aronson
In some recipes it's best to use store-bought mayonnaise as opposed to home-made (even if it's in an entirely different league from commercial stuff). Which is better recipe?
Nat
after reading the reviews, I also halved the anchovies and lemon. I also used roasted garlic instead of raw, because I'd roasted a head for a different recipe. And, although I don't mind mayo, I wanted to use up a container of greek yogurt. This was great, especially after a night in the fridge. I love anchovies, but I am glad I used 3 instead.
Lina Wilson
Amount: as written it makes only a little over 1 cup. So I doubled this for a dinner party of 7 people, served with crudités, and my guests devoured it. Delicious!
improvisatrice
Halved the garlic, lemon juice and anchovies. People said it was the best dip they ever ate.
Eugene
Made it with half the anchovies, half the garlic and one lemon. Certainly used Greek Yogurt because with that amount of cheese and Mayo it would be very heavy. Turned out wonderful.
Anita Kusick
Made this with Greek yogurt but only juice of half a lemon. Also, used roasted garlic—much more mellow, nutty. Great dip!
momo
perfect as written. using romaine scoops is really good too.only problem was that guests inhaled it so quickly I didn't get much.
soozeq1
Too fishy for me, too many anchovies. Would make it without next time.
Casey F
Made exactly as written except substituted yogurt for mayo. EXTREMELY addicting for anyone who likes the bite of a good homemade Caesar dressing but you will have garlic breath for days. Try blanching the raw garlic in boiling water for 3-5 minutes to take away some of the punch if you're not into it (sitting overnight did not diminish it for me). My strategy is instead to get everyone around me to eat it so we all share in the garlicky delight that is the dip. 100% will make again.
Kath B
If you have time you can drain the greek yogurt with cheesecloth to make a labneh.
Sarah Jemley
No anchovies available, so used smoked sardines. Parm/Regiano for some of the parm. No Worcestershire so used a Tbs of black bean garlic sauce and liquid aminos. Extremely good! Great balance of flavors - the parm, sardines and garlic shine.
KrystalG
Any substitutions suggestions to make this vegetarian??
Casey F
You need something with umami flavour that anchovies bring - maybe Tamari sauce? Or some kind of mushroom umami paste?
monika
You can definitely use Greek yoghurt! Cut down on lemon juice if doing so. A little more liquid but easier to use! Otherwise after hanging out in the fridge this is a brick of garlic! Also leave overnight to meld flavors and “mellow” out the garlic punch. Yum!
kristina
Can you use Greek yogurt instead of cream cheese?
Marina Heidman
I would say so.
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