Until you taste this dip, you may say, “NO WAY”! When you do, you’ll be amazed. Creamy and tangy from the briny anchovies and tangy olives, this dip is packed with the flavors of umami, the Japanese word that is used to describe richness and meatiness. We’ve served this dip up as a mayo substitute for a sandwich, stuffed in grape tomatoes or crispy fresh peppers but hands-down our favorite is with lots of crunchy fresh veggies like the pictures above.
Cilantro adds a pop of fresh green to this dish. Cilantro also brings nutrition to the table, too! It actually can help rid the body of toxic metals. It also has a tremendous amount of antioxidants. It is a “superherb” in our book because there are little to no calories as well.
In the food processor, chop the olives coarsely and remove from the processor.
In the same food processor bowl, add the yogurt, anchovies, garlic and cilantro. With the motor running, slowly add in the olive oil. Place in the fridge overnight (or at least a couple of hours), to allow the flavors to meld. When ready to enjoy, remove from the fridge, stir in the olives, and garnish with the reserved olives and serve up with crunchy fresh crudités.