Three recipes featuring salty anchovies that are sure to be a hit.

Anchovies are used to make true Italian Caesar dressing, Worcestershire sauce, and Café de Paris butter, which are popular condiments for steaks.

Many other delicious staples are made with anchovies, too.

Is it time to overcome the "ick" factor?

Michelle Doll Olson, culinary development manager at HelloFresh, told Planet Chronicle Digital that there's something unsettling about eating what resembles bait at first, but these small creatures are packed with flavor.

In place of salt, she frequently adds them to recipes because they can be quite salty, she stated.

According to Doll Olson of Brooklyn, New York, if mashed or puréed in a sauce, no one will recognize them, and they'll assume you're an excellent cook.

Here are three creative ways to incorporate anchovies into your cooking that you may not have considered before.

1. Make a sandwich topper

Doll Olson, who keeps a small jar of anchovies in her fridge, stated that she enjoys making an anchovy spread for her sandwiches.

To create the spread, mix one grated garlic clove, two tablespoons of fresh lemon juice, three oil-packed anchovy fillets (mashed with the back of a spoon to be pasty), ½ cup of mayonnaise, and two teaspoons of Dijon mustard.

She confirmed that the dressing was a Caesar dressing because it had the same base.

Doll Olson suggested adding some olive oil to loosen it up a bit, but the mayo would make it creamy for you.

2. Try some Bagna Cauda

Grace Vallo, a food blogger and creator of TastefullyGrace.com in Boston, Massachusetts, stated that "anchovies' briny essence opens up a realm of delectable options in every dish they are incorporated into."

Try her Bagna Cauda — a traditional Italian olive oil dip.

It's served hot, with veggies or a crusty baguette.

Dink Cuisine's creator, Alicia Shevetone, is a fan of this umami-flecked dip in Las Vegas, Nevada.

Shevetone stated that her family has been making an ancient Northern Italian dip for generations, which is known as Bagna Cauda.

"She noted that in her household, they prefer to use butter instead of olive oil and add sour cream for "extra richness" when serving the dish traditionally made with anchovies, garlic, and served warm with crudités and bread."

If you don't have canned or jarred anchovies, a tube of anchovy paste can be used, according to Shevetone.

"Combine all ingredients in a small pot and whisk over low heat until warm. While each ingredient is to taste, anchovy is a must."

3. Cook up some palmiers

"A flavor bomb baked in carbs warms my heart more than anything," said Shevetone, explaining that this is the inspiration for her palmiers.

Shevetone's recipe for a savory baked treat is explained in a walk-through.

In a food processor, blend garlic, anchovies (or anchovy paste), tomato paste, Kalamata olives, and capers until a paste forms.

Roll out a puff pastry sheet, spread a layer of paste, and top it with a generous amount of grated Parmesan cheese.

To make palmier-style puff pastry slices, first fold the pastry over itself, then refrigerate for 30 minutes. After that, cut the pastry into ½-inch slices, brush with egg wash, and bake at 400 °F for 10 minutes.

Lower the oven temperature to 350°F and continue baking for 20-30 minutes until golden brown.

Everyone will be happy campers if we just add loved ones to the table.

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