Name: Herbed olive and anchovy dip
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 8 anchovy fillets in oil, drained; 1/4 cup (60ml) milk; 3 tablespoon olive oil; 1 slice white bread, coarsely chopped; 1 (100g) red onion, finely chopped; 1 clove garlic, crushed; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoon finely chopped fresh marjoram; 1 teaspoon finely chopped fresh thyme; 1/4 cup (30g) seeded black olives, finely chopped; 1 1/2 tablespoon drained capers, rinsed, drained; 2 teaspoon red wine vinegar; 1 tablespoon lemon juice

Ingredients

8 anchovy fillets in oil, drained

1/4 cup (60ml) milk

3 tablespoon olive oil

1 slice white bread, coarsely chopped

1 (100g) red onion, finely chopped

1 clove garlic, crushed

2 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoon finely chopped fresh marjoram

1 teaspoon finely chopped fresh thyme

1/4 cup (30g) seeded black olives, finely chopped

1 1/2 tablespoon drained capers, rinsed, drained

2 teaspoon red wine vinegar

1 tablespoon lemon juice

Method

1.Combine anchovies and milk in small bowl. Stand 10 minutes and drain well.

2.Heat 1 tbsp of the oil in large frying pan. Stir bread over heat until browned lightly and remove from pan. Heat 1 tbsp oil in same pan and stir onion, garlic and herbs over heat until onion is soft.

3.Blend or process anchovies, bread, onion mixture, olives, capers, vinegar and juice until combined. With motor operating, add remaining olive oil in a thin stream and process until almost smooth.

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Ingredients

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