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Green Olive Dip

Green Olive Dip

From Fine Cooking

Green Olive Dip

Ingredients

  1. 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.
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