Delicious dip and sandwich fillers
These are recipes that are awesome as a dip with crisps/bread/crudites or as a sandwich filling, either stand alone or to pimp your cheese/ham.
So I am very sad to admit that I don’t eat fish that tastes fishy and anchovy’s come up pretty much on top of that list. .However I refuse to miss out on some great recipes just because the standard one is spiked with those salty little buggers, and that’s why this recipe is veggy. If you do eat fish I would totally recommend finding a recipe that include anchovy’s, because I have it from a reliable source, that their addition brings a whole new level of wonderfulness.
Anyway this recipe originally comes from here although I may have made some slight alterations.
1 cup stoned olives black or green work just as well or you can mix the two (this is approx 1 standard sized jar)
2 cloves of garlic
Juice of 1 lemon
Handful of fresh parsley
4 tsp capers
2 tbsp olive oil
1 tsp miso paste if you have it.
1. Pop the garlic, oil and lemon juice in a blender and blast.
2. Add remaining ingredients and season to taste.
You can just lob everything in at once, but I like my tapenade with a bit of texture which means that without pre-chopping you can have the occasional massive chunk of raw garlic.
Mascapone, Feta and Herb pate (So is a dip just a runny pate?!)
- 2550g mascapone
- 200f feta
- 1/2 celery stick
- 50g olives
- 2 spring onions
- 2 garlic cloves
- 1tble mint
- 1tble parsley
Whip marscapone with a little milk until the consistency you want (I prefer it thick, others like it the consistancy of yoghurt)
Add remaining ingredients, chill until ready to serve.by