ANCHOÏADE (ANCHOVY DIP)
About ½ cup
A little goes a long way with this punchy dip. Serve with crusty bread and crudités.
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
With the machine running, add in a thin stream:
- ½ cup extra-virgin olive oil
Stir in:
- Black pepper to taste