This is yet another versatile recipe. It can be used as a dip, dressing on a salad or as a sauce served with fish. Simply add some liquid to adjust its consistency.
Not an Anchovy fan? Before you walk away, try this. You barely notice it, it's crushed down into a paste to simply add a little saltiness.
But if you're still not sold, you can omit it all together and just add more salt to your taste.
Gluten free 🔸 Keto 🔸 Refined sugar free
8 Anchovies (finely chopped)
1 Tub 200g Greek Yoghurt
2 Garlic Cloves (crushed)
Sprig Dill (finely chopped)
Dash Olive Oil
Salt to taste
Sprinkle Dukkah (garnish)
1. Crush garlic and finely chop anchovies and dill.
(Tip: use a mortar and pestle to crush anchovies and garlic down into a fine paste. It will make a more homogenous dressing)
2. Mix together and add the rest of the ingredients.
3. Finish off with a light drizzle of olive oil and decorate with dukkah.
The consistency in this recipe is on the thicker side which lends itself well as a dip. If you wish to make it more fluid, add some lukewarm water. You can add more olive oil instead, however it will give a bitter taste if there is too much.
Fridge: 5 days
Anne-Sophie Rayment, Nutritional Advisor.