Quick & Easy January 31, 2011 Chunky olive and herb dip Makes 1.5 Cup Prep 20M Women's Weekly Food Print Ingredients 1/2 cup finely chopped seeded green olives 1/2 cup finely chopped fresh flat-leaf parsley 1/2 cup finely chopped mint 1/4 cup finely chopped fresh dill 6 anchovy fillets, drained, finely chopped 2 teaspoon finely grated lemon rind 1/4 cup lemon juice 1/2 cup olive oil Method 1.Combine all ingredients in a medium bowl. Sign up for our newsletter Sign up to the Women’s Weekly Food newsletter for recipes, videos and how to articles from our Test Kitchen. Close Thank you for subscribing! Email Submit Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use
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