Anchoïade dip

By Jan_C

Dip for sliced baguettes, or raw vegetablesuch as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of peppers, cherry tomatoes on sticks etc.

Ingredients

• 2 1/2 oz. tinned anchovy fillets, roughly chopped
• 4 cloves garlic, roughly chopped
• 2 shallots, roughly chopped
• 1 tbsp red wine vinegar
• handful of parsley, finely chopped
• 5 oz. extra virgin olive oil
• freshly ground black pepper

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from bbc.co.uk

Preparation

Step 1

1. Put all the ingredients except the olive oil and black pepper in a processor, and switch on. Pour the oil into the blender in a steady stream, until it forms a thick cream. Season with freshly ground black pepper and serve immediately.

2. Pour into a pan and heat through. Season with freshly ground black pepper and serve immediately.