Ingredients
The following ingredients have 1 Servings
- 1/3 cup whole milk (plus more if needed)
- 6 oil-packed anchovy filets
- 1 small garlic clove
- Leaves and tender stems of 6 cilantro sprigs
- 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)
Instruction
- In a blender, pulse to combine the 1/3 cup milk, anchovies, garlic, 2/3 of the cilantro, and the pepper.
- 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 seconds to 1 1/2 minutes, depending on your equipment.
- Scrape the dip into a bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve. If the dip thickens, you can always simply stir in a tablespoon or two of milk.
