Tom’s Stale Bread, Anchovy and Kefir Yoghurt Dip

Dips are the perfect hiding place for old bread. Tom usually makes this dip with cooked and cooled potato, but recommends stale bread as a great substitute for this go-to thick and creamy dip.

Use this recipe as a guide. If you have more or less stale bread than this recipe suggests, that’s okay—have a play, you can’t mess this one up!

Directions

  1. Soften the bread in kefir or milk mixture and blend in a food processor with the anchovies, garlic, and oil. The dip should be quite thick, season to taste and adjust the thickness by adding in more bread or more milk as needed.

  2. Serve with fresh vegies (crudities), use a spread in sandwiches or as a base for roast veg.

  3. This dip will keep in the fridge for 2-3 days. Store in an airtight container.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

Dips are the perfect hiding place for old bread. Tom usually makes this dip with cooked and cooled potato, but recommends stale bread as a great substitute for this go-to thick and creamy dip.

Use this recipe as a guide. If you have more or less stale bread than this recipe suggests, that’s okay—have a play, you can’t mess this one up!

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Directions

  1. Soften the bread in kefir or milk mixture and blend in a food processor with the anchovies, garlic, and oil. The dip should be quite thick, season to taste and adjust the thickness by adding in more bread or more milk as needed.

  2. Serve with fresh vegies (crudities), use a spread in sandwiches or as a base for roast veg.

  3. This dip will keep in the fridge for 2-3 days. Store in an airtight container.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

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