Warm Olive Oil and Anchovy Dip with Crudités
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Warm Olive Oil and Anchovy Dip with Crudités
Recipe by Michael Weldon
Ingredients
confit garlic
1 cup Squeaky Gate extra olive oil
1 head of garlic, broken into cloves
dip
1 cup Squeaky Gate extra virgin olive oil
½ cup butter
12 anchovy fillets
6 confit garlic cloves
½ tsp pepper
crudities
10 baby carrots, cut into crudités
10 baby cucumbers, cut into crudités
1 bunch radishes, cut into crudités
1 red capsicum, cut into crudités
1 loaf of sour dough, cut into fingers and grilled
Method
To make the confit garlic combine the garlic and extra virgin olive oil in a small oven save dish. Place in a 180deg oven for 30mins until the garlic is soft. Allow garlic to cool to room temperature in the oil. Store in a jar.
In a medium saucepan combine the extra virgin olive oil, butter, anchovies, confit garlic and black pepper. Place onto a medium heat and cook for 10-15 minutes until the anchovies are breaking up. Blitz with a stick blender until combined.
Serve the dip warm in a dish with the crudités and toast spread around.
