Anchoïade with a Twist

Ingredients

• 8 anchovy fillets, packed in oil 8 anchovy fillets, packed in oil
• 4 cloves of garlic 4 cloves of garlic
• 1/4 cup sun-dried tomatoes, drained and chopped 1/4 cup sun-dried tomatoes, drained and chopped
• 1/4 cup roasted red peppers, drained and chopped 1/4 cup roasted red peppers, drained and chopped
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil leaves 1/4 cup fresh basil leaves
• 1/2 cup extra virgin olive oil 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 18g (Saturated Fat: 2g)
• Carbohydrates: 3g (Sugars: 1g)
• Protein: 3g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, combine the anchovy fillets, garlic, sun-dried tomatoes, roasted red peppers, parsley, and basil leaves. Pulse until well combined.
2. 2.
   Slowly drizzle in the olive oil while the food processor is running until the mixture becomes smooth and creamy.
3. 3.
   Add the red wine vinegar and season with freshly ground black pepper. Pulse a few more times to incorporate.
4. 4.
   Transfer the dip to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
5. 5.
   Serve the Anchoïade with crusty bread, fresh vegetables, or as a spread for sandwiches.

Treat your ingredients with care...

• Anchovy fillets — If you prefer a milder flavor, you can soak the anchovy fillets in milk for 10 minutes before using them in the recipe.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping.
• Roasted red peppers — You can use store-bought roasted red peppers or roast them yourself by placing whole red peppers under the broiler until the skin is charred, then peel and chop.

Tips & Tricks

• For a smoother texture, you can strain the Anchoïade through a fine-mesh sieve after blending.
• Adjust the amount of garlic according to your preference for a milder or stronger garlic flavor.
• Serve the Anchoïade at room temperature for the best flavor.
• This dip can be made ahead of time and stored in the refrigerator for up to 3 days.
• Experiment with different herbs such as thyme or oregano to customize the flavor to your liking.

Serving advice

Serve the Anchoïade as an appetizer or part of a mezze platter. Accompany it with crusty bread, pita chips, or an assortment of fresh vegetables for dipping.

Presentation advice

Garnish the Anchoïade with a drizzle of olive oil, a sprinkle of fresh herbs, and a few extra chopped sun-dried tomatoes or roasted red peppers for an attractive presentation. Serve it in a decorative bowl or on a platter surrounded by colorful vegetables.