From our family kitchen
Olive and anchovy dip
Published
I love experimenting with flavours and textures to add variety to dips. Try stirring this one into a salad.
Serves 4–6
Ingredients
- 100g/1 cup pitted green olives, halved
- 3 anchovy fillets (in oil)
- Juice of ½ lemon
- 100g/3 1/2 oz Greek yoghurt
- Handful of parsley, chopped
- 1 tbsp olive oil
Method
Add all ingredients to a food processor or blender, and blitz.
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
A little inspiration for your kitchen
Enjoyed this recipe? Join Lucy Bee emails for more recipe ideas, cooking inspiration, news and offers.
Already subscribed? Enter your email to add recipes to your interests. You can unsubscribe at any time. Read our Privacy Policy.
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story