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Anchoïade is a classic provençal dip or spread, made from anchovies, Olive Oil, White Wine Vinegar and garlic. I love drizzling it over roasted vegetables, spreading it on toast or using it as a dip for crisp sweet fennel, sugar snaps peas or carrot batons. So easy and so, so good. Yummy!

This recipe takes about 5 minutes from start to finish. So easy!

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Prep Time
5 min
Prep Time
5 min
  1. 1/2 clove garlic
  2. Anchovy fillets from one 2-ounce can
  3. 2 tablespoons extra virgin olive oil
  4. 1 1/2 teaspoons white wine vinegar (or to taste)
  5. Lemon wedge and parsley to serve
  1. Fit the food processor with a blade, and set it to whirl. Drop in the garlic, so it smashes to smithereens. Drop in all the anchovies .
  2. Add the olive oil and vinegar. Then stop the machine, scrape down the sides, and whiz until pretty smooth.
  3. Spoon into a small bowl and serve with a carrot batons, sugar snap peas etcetera or spoon it over roasted vegetables or serve it as a dip for bread. My favourite is spread into warm toast and served with a lemon wedge and parsley.
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This post first appeared on Tara's Busy Kitchen (and Other Stories) - Food, Re, please read the originial post: here

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