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Green Olive Dip

Green Olive Dip

Green Olive Dip

Green Olive Dip

Ingredients

2/3 cup whole milk; more if needed
12 large oil-packed anchovy fillets
2 small cloves garlic, smashed
16 fresh cilantro sprigs, coarsely chopped
Freshly ground white pepper
1-1/2 cups vegetable oil
1-1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
1 baguette, sliced 1/2 inch thick and toasted

Directions

  1. Purée the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.
  2. Scoop the spread into a serving bowl, cover with plastic, and refrigerate until ready to serve, up to 3 days. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.
  3. Serve with the toasted baguette slices.

Makes about 2 cups of dip.

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