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Anchoiade dip

Sophie Grigson from Sophie Grigson's Weekends
For a simple yet stunning snack or starter, take some crisp raw vegetables and tuck into Sophie Grigson's deliciously pungent dip

Anchoiade dip

Method

1. To make the anchoiade, put all the ingredients except the olive oil in a processor, and switch on. Pour the oil into the blender in a steady stream, until it forms a thick cream. Season with freshly ground black pepper and serve immediately.

Cooks Notes:
If you don't have a processor, take a good, sharp knife, mix all the solid ingredients and chop away patiently until they are virtually reduced to a mush. Place in a bowl, whisk in the olive oil and season with freshly ground black pepper.

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Serves: 8-10

Prep: 3 min

Ingredients
60g tinned anchovy fillets, roughly chopped
4 garlic cloves, roughly chopped
2 Shallots, roughly chopped
1 tbsp red wine vinegar
handful of Parsley, finely chopped
150ml extra virgin olive oil
freshly ground black pepper

To serve:

. Baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of peppers, cherry tomatoes on sticks etc.