This rich, luscious dip combines green olives, anchovies and cilantro for a creamy party appetizer! It's easy to make in a food processor in just 5 minutes. Serve this dip with a platter of fresh vegetables, alongside crackers or bread, or, sometimes, as a topping for grilled fish. Adapted from The New Portuguese Table, Clarkson Potter (2009). Recipe provided by David Leite.
1/3 cup whole milk, plus more if needed
6 oil-packed anchovy filets
1 small garlic clove
Leaves and tender stems of 6 fresh cilantro sprigs
Pinch of freshly ground white pepper
3/4 cup vegetable oil
2/3 cup Lindsay® Crafted Medium Green Olives, roughly chopped
Combine 1/3 cup milk, anchovies, garlic, 2/3 of the cilantro, and the pepper in the bowl of a mini-chop processor (or a small bowl, if using a handheld blender); pulse to combine.
With the motor running, pour the oil in what the Portuguese call a fio, or fine thread.
Keep whirring until the oil is incorporated and the mixture thickens, 30 seconds to 1-1/2 minutes, depending on your equipment.
Scrape the dip into a serving bowl and stir in the olives.
Mince the remaining cilantro, sprinkle on top, and serve.
If the dip thickens, thin with a tablespoon or two of milk.
