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Salsa Dip

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Ingredients for 1 servings:

  • 10 black olives, pitted
  • 20 capers, possibly more, up to 25 pieces
  • 8 garlic cloves, possibly more, up to 10
  • 1 tsp anchovy paste
  • 2 tbsp parsley (frozen), possibly more, up to 3 tbsp
  • 1 small jar of mayonnaise

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Using a hand blender, blend all ingredients except the mayonnaise until smooth. Take about 2 teaspoons of this paste and mix it with a small jar of mayonnaise (250 g). The dip tastes great on bread or with grilled food. If you don’t like it quite as spicy, please increase the amount of mayonnaise. I freeze the remaining paste in portions. This way, I always have the base for a delicious dip on hand and can also surprise spontaneous guests with a delicious dip for flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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