This recipe was featured in a blog post on The Recipe Girl blog: Portuguese Dinner Party.
Yield: 1 1/2 cups
Prep Time: 15 min
This is a silky, creamy dip that is excellent served with vegetables or flatbread.
1/3 cup whole milk
6 oil-packed anchovy fillets
1 small garlic clove, smashed
6 sprigs fresh cilantro, use both leaves & stems
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
vegetables, crackers or bread for dipping
1. Add 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.
2. Scrape the dip into a serving bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve.
*Don't make this in a food processor. The bowls of most processors are too large to allow the scant amount of ingredients to whip up to the right consistency. A small, narrow blender, a mini chop or a handheld blender works best.
*This can also be used as a topping for grilled fish.
Source: RecipeGirl.com (Reprinted with permission from The New Portuguese Table)