Herbed Olive And Anchovy Dip

• 8 anchovies packed in oil, drained
• 60 ml milk
• 2 tablespoons olive oil
• 1 slice white bread, chopped coarsely
• 1 small red onion, chopped finely
• 1 garlic clove, crushed
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 2 teaspoons fresh marjoram, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1/4 cup black olives, seeded and finely chopped
• 1 1/2 tablespoons capers, drained and rinsed
• 2 teaspoons red wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons olive oil, extra

1. Combine anchovies and milk in small bowl, stand 10 minutes, drain well.
2. Heat half of the oil in a large frying pan, cook bread, stirring, until browned lightly, remove from pan.
3. Heat remaining oil in same pan, cook onion, garlic and herbs, stirring until onion is soft.
4. Blend or process anchovies, bread, onion mixture, olives, capers, vinegar and juice until combined. With motor operating, add extra oil in thin stream, process until almost smooth.
5. Serve with crusty bread.

anchovies, milk, olive oil, white bread, red onion, garlic, parsley, fresh marjoram, fresh thyme, black olives, capers, red wine vinegar, lemon juice, olive oil

Taken from www.food.com/recipe/herbed-olive-and-anchovy-dip-206304 (may not work)