Anchoïade is a classic Provençal dip made by crushing anchovy fillets, garlic, and olive oil into a smooth paste. This dairy-free dip is served with raw vegetable sticks and toasted baguette slices.
Rinse the drained anchovy fillets in cold water and pat them dry with a paper towel.
Crush the anchovies, garlic, capers, lemon juice, thyme, and black pepper in a mortar or blender until the mixture is coarse.
Continue stirring as you slowly add the olive oil in a thin stream, until you have a smooth, pourable paste.
Cover the paste and refrigerate it for at least 1 hour to let the flavors meld.
Serve the dip with carrot, celery, and cucumber sticks and toasted baguette slices.
Add the olive oil slowly in a thin stream as you make the paste; otherwise, the oil may separate. Allergen: contains fish.
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