Anchovy Dip

If you're looking for a unique and flavourful appetizer, this Anchovy Dip is a must-try! It's perfect for spreading on toasted bread or crackers, and it's surprisingly easy to make. Here's how you can whip up this delicious dip in no time.

Ingredients:

• ¾ cup (90g) whole blanched almonds
• 20 anchovy fillets, rinsed and minced (about 45g)
• ¼ cup (60ml) water
• 2 tablespoons (30g) raisins
• 2 tablespoons (30ml) lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• ¼ cup (60ml) extra-virgin olive oil
• 1 tablespoon (15g) minced fresh chives

Instructions:

1. Cook the Almonds: Bring 4 cups (1 liter) of water to a boil in a saucepan. Add the almonds and cook for 20 minutes until softened. Drain and rinse well.
2. Blend the Ingredients: In a food processor, combine the cooked almonds, minced anchovies, water, raisins, lemon juice, garlic, mustard, 1 teaspoon pepper, and ⅞ teaspoon salt. Blend until mostly smooth.
3. Add the Oil: With the processor running, slowly add the olive oil until the mixture is smooth.
4. Finish and Serve: Transfer the tapenade to a bowl and stir in 2 teaspoons (10g) of minced chives. Adjust the seasoning with salt and extra lemon juice to taste. Garnish with the remaining chives and a drizzle of olive oil.

This tapenade can be refrigerated for up to 2 days; just bring it to room temperature before serving. Enjoy it with toasted bread or your favourite crackers for a delightful snack or appetizer!