- 2 cloves garlic, finely chopped
- 2 shallots, finely diced
- 1 cup jarred peri-peri peppers, chopped (I used this)
- 1 tablespoon sherry vinegar (maybe more if you use more almonds)
- 1/3 – 1/2 cup almonds (1/3 cup should be enough, try this amount first)
- 4 tablespoons olive oil (you may need more if you use 1/2 cup almonds like I did)
- marinated white mushrooms (optional)
- baguette slices
- Cook the garlic, shallots, peppers, 1 tablespoon vinegar and 1 tablespoon olive oil on the stove over medium-low heat. The goal is to let the shallot and garlic soften so stir occasionally to prevent burning. Remove from the stove and let cool a bit.
- Grind the almonds in a food processor. I found that for this small amount, my mini processor worked better to achieve finer pieces. After pulsing once or twice, add the remaining three tablespoons olive oil and process until the almonds are creamy.
- Stir together the almonds and cooked pepper mixture in a serving bowl. If the dip is too thick for you, add a bit more olive oil. I added one or two more tablespoons of oil and one more tablespoon of vinegar to get a slightly thinner consistency.
- Serve with baguette slices and marinated anchovies or with vegetables.
Sommer J says
This sounds delightful! I love anchovies. I want this right now!!
Roxana GreenGirl {A little bit of everything} says
I knew I’m gonna love it! And the photos are spectacular as usual!
PolaM says
I love marinated anchovies. I could probably eat a jar all by myself in one evening….
Lana says
I have never had marinated anchovies, but I like the regular, salty kind, which will just prompt me to seek out their white cousins:)
I think that your combination of flavors works – if you are having tapas for dinner, you need something bold and in-your-face.
I have also put those ridiculous demands on myself, and my family truly enjoys simple fare for dinner every time I (apologetically) don’t overdo it with a full spread:)
Patty says
I like the idea of tapas for dinner, especially made with these marinated anchovies which are so easy to work with and lend themselves to so many tasty preparations!
We missed you on Saturday, it was fun with very cute results, I think everybody left happy with a small stash of their own homemade Valentines goodies.
Good to see you, and the rest of us should follow your lead, cooking out of your box;-)
Just A Smidgen says
I’ve not ever used anchovies much, except in Caesar salads. I, like you, often seem to feel pressured to make full meals.. must be all that “Balanced Healthy” meal promotional stuff where they show portions on a plate. I’m much happier, more satisfied, and less stuffed myself after making small plates for dinner. Loved your recipes today! xo Smidge
Just A Smidgen says
ps… found you on Facebook and “Liked” 🙂
Joan Nova says
Love eating like this…I prepared a tapas menu for Super Bowl and included those delicious vinegared anchovies. I like your peri peri spread.
Brooklyn, EAT your heart out! says
Do you have any idea how much I love anchovies?
Maureen says
I laughed when I read that your husband makes no demands but you feel the need to cook for him anyway. Mine’s the same way. If I never cooked he’d be fine – but he loves it when I do.
I got hungry looking at these photos.
rebecca says
love tapas and great idea for dinner
sippitysup (@sippitysup) says
I swear we have almost identical tastes in food you and I. Meaning, yes of course this is dinner in my mind. GREG
Baker Street says
Holy Yummm! This looks amazing! Would love it for dinner.
Jamie says
This looks amazing! I love these kinds of “free form” meals, I think they’re almost more enjoyable than the traditional kind. Do you have a recipe for the marinated white beans? Those look delicious as well!