Moroccan Anchovy Dip


Quick and easy dip made in minutes but so delicious.

Prep time:5 mins

Cook time:5 mins

Makes: 1½ cups


  • 1 small red capsicum, roasted, skin removed and discarded
  • 125g can Edgell Chick Peas, drained
  • ½ x 45g can John West Anchovy Fillets in Olive Oil, chopped
  • 1 teaspoon Moroccan seasoning
  • Juice and rind of half a lemon
  • ¼ cup chopped fresh parsley leaves


Step 1

Finely chop roasted capsicum. Roughly mash Edgell Chick Peas with a fork.

Step 2

Combine all ingredients and serve with grissini sticks, crackers or crusty bread.

Tasty Tip!

Roast capsicums in hot oven or under grill. Remove to plastic bag, twist opening to seal and set aside until cooled. The steam will assist in making the skin of the capsicum easy to peel off.

Moroccan Anchovy Dip
Average user rating:
  • 4

Featured in this recipe

  • Chick Peas 125g

    Chick Peas 125g

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