Anchoïade (Anchovy Dip)
10m prep 0s cook 10m ready
About ½ cup A little goes a long way with this punchy dip. Serve with crusty bread and crudités.
Let's Cook
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Step 1.
Combine in a food processor: One 2-ounce can oil-packed anchovies, drained and rinsed (about 12 fillets); 2 garlic cloves, chopped; 1 tablespoon red wine vinegar or lemon juice
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Step 2.
With the machine running, add in a thin stream: ½ cup extra-virgin olive oil
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Step 3.
Stir in: Black pepper to taste
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