I love making this healthy and delicious dip with fresh herbs from my garden. It is a simple recipe that can satiate afternoon hunger and make for the perfect topping on salads, sandwiches, or snacking with raw or roasted veggies. The acidity in the dip will keep fresh in the fridge for a few days. Share with family and friends or keep it all for yourself.
Enjoy!
INGREDIENTS
1 (2-ounce) can flat anchovy fillets packed in oil
½ cup chopped fresh parsley
Two tablespoons red wine vinegar
Two tablespoons chopped fresh chives or shallots
One tablespoon drained capers, rinsed to reduce saltiness
1 ½ cups Vegan Mayonnaise
Freshly ground black pepper, to taste
(Optional) Roasted or raw veggies for serving!
DIRECTIONS
- Add the anchovies, oil, vinegar, parsley, chives/shallots, and capers into a blender to purée until the mixture has turned into a thick liquid.
- Pulse for about 3 minutes, scrape down the sides as needed. Allow the mixture to sit for 2 minutes to thicken, then whisk in the oil, mayonnaise, honey (if using), thyme, garlic, and a large pinch of salt.
- Adjust salt and vinegar to your liking.
