Chef Nancy Waldeck: Until you taste this recipe, you may say, “No way!” When you sample it, you’ll be amazed. Unique and zesty from the briny anchovies and lots of cilantro, green olive dip is packed with the flavors of umami, the Japanese word used to describe richness and meatiness. A whole tin of anchovies sounds like a lot for this recipe, but be fearless when you prepare it; drain the fish well and dump them all in.
This dip is so scrumptious and easy to prepare, you can serve it often. You have my permission to keep the secret ingredient — anchovies — to yourself.
I’ve served this dip up as a mayo substitute in a sandwich and stuffed in grape tomatoes or crispy fresh peppers, but hands-down my favorite way to share it is with lots of crunchy fresh veggies.
1.5 cups pitted green Castelvetrano olives
½ cup nonfat Greek yogurt
1 tin oil-packed anchovies, drained
2 garlic cloves
¼ cup cilantro, packed
¼ cup extra-virgin olive oil
Coarsely chop the olives in a food processor. Remove and place in a bowl.
Place garlic in a food processor to chop. Then add yogurt, anchovies and cilantro. Pulse to chop ingredients. With processor running, pour oil in a steady stream into the bowl. Add mixture to olives. If possible, set aside for one hour to allow flavors to meld.
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