250g (8oz) tin anchovies

 4 clove of garlic, crushed

 1 cup oil

 2 tbs vinegar

 freshly ground black pepper

 

 

• Chop the anchovies in a food processor.

• Add the garlic and vinegar.

• Turn food processor to medium speed and very slowly, pour the oil, a teaspoon at a time, through the pouring opening of the top of the food processor.

• Add the pepper and mix.

• Transfer to a ramekin as a dip or use it to spread on Bruschetta.

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TIPS

* If Anchoiade is too liquid or too salty, add some fresh bread crumbs.

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Serving suggestions:

As a topping for Bruschettas

As part of a Meze 

As a dip with pita bread

As a starter with Greek salad and fresh crusty baguettes or crudités.