From the Australian Women's Weekly.
Make and share this Herbed Olive and Anchovy Dip recipe from Food.com.
- 8 anchovies packed in oil, drained
- 60 ml milk
- 2 tablespoons olive oil
- 1 slice white bread, chopped coarsely
- 1 small red onion, chopped finely
- 1 garlic clove, crushed
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 2 teaspoons fresh marjoram, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1⁄4 cup black olives, seeded and finely chopped
- 1 1⁄2 tablespoons capers, drained and rinsed
- 2 teaspoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons olive oil, extra
- Combine anchovies and milk in small bowl, stand 10 minutes, drain well.
- Heat half of the oil in a large frying pan, cook bread, stirring, until browned lightly, remove from pan.
- Heat remaining oil in same pan, cook onion, garlic and herbs, stirring until onion is soft.
- Blend or process anchovies, bread, onion mixture, olives, capers, vinegar and juice until combined. With motor operating, add extra oil in thin stream, process until almost smooth.
- Serve with crusty bread.