This savory, Portuguese inspired dip is packed with umami and has a delicious, garlicky punch. A little goes a long way, so serve on small crackers or with small crostini.
1/3 cup whole milk
3 oil-packed anchovy filets
1 small garlic clove
2 tbsp cilantro, plus small leaves for garnish
1/2 cup olive oil
2/3 cup Lindsay Crafted Medium Green Olives
1/3 cup Lindsay Organic Garlic Green Olives
Salt and pepper to taste
Red chili flakes
Combine the milk, anchovies, garlic cilantro, and a pinch of pepper in the bowl of a mini food processor and chop to combine.
Add in the olives, then with the motor running, pour the oil in a thin stream until the mixture comes together and remains a bit chunky.
Taste for salt and add if needed. Then scrape the dip into a serving bowl and top with red chili flakes and cilantro leaves. Serve with crackers or crostini.
