Green Olive Dip (Pate de Azeitonas Verdes)
This dip is creamy and silky. It's fabulous served with flatbread.
Foto: RecipeGirlIngredients
8 servings
- ⅓ cup whole milk
- 6 whole oil-packed anchovy fillets
- 1 small garlic clove, (smashed)
- 6 sprigs fresh cilantro ((use both leaves and stems), divided)
- 1 pinch freshly ground white pepper
- ¾ cup vegetable or canola oil
- ⅔ cup pitted green olives (such as manzanilla), (rinsed quickly if particularly salty- and roughly chopped)
- vegetables, crackers or bread for dipping
Steps
To a blender jar, add the milk, anchovies, garlic, two thirds of the cilantro, and the pepper to a blender and 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 to 40 seconds.
Scrape the dip into a serving bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve.
Nutrition Facts
Macronutrients
Calories205
Source: RecipeGirl
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