Need a quick dip this holiday season? Serve this “with a platter of crudités, alongside crackers or bread, or, sometimes as a topping for grilled fish,” suggests author David Leite in “The New Portuguese Table.”
Green Olive Dip
1/3 cup whole milk
6 oil-packed anchovy fillets
1 small garlic clove, smashed
Leaves and tender stems of 6 fresh cilantro sprigs, divided use
Pinch of freshly ground white pepper
3/4 cup vegetable oil
2/3 cup pitted green olives, such as Manzanilla, rinsed quickly if particularly salty, roughly chopped
[amazon-product]0307394417[/amazon-product]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 in 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.
Makes about 1 1/2 cups.
From “The New Portuguese Table” by David Leite