Arjoli Dip is a traditional Maltese recipe for a garlic, olive, anchovy and parsley sauce with chilli flakes in a tomato base with water biscuits. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Arjoli Dip.
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Arjoli Dip is a traditional Maltese food which is similar to Garlic Aioli but made using breadcrumbs that’s often served with snails, crusty bread or galletti (water crackers).
Ingredients:
150g galletti (water biscuits) (or day old bread)
1 small white onion, peeled and quartered
4 garlic cloves (or more)
8 large green olives
4 anchovy fillets
1 tsp capers
80g tomato puree
2 tbsp white vinegar or water
120ml olive oil
7g mint
12g flat-leaf parsley
1 tbsp chilli flakes
1 tsp ground black pepper
Method:
Crush the galletti or the bread in a food processor to render them into breadcrumbs. Turn into a bowl and mix in the vinegar (or water) then set aside to soak whilst you prepare the other ingredients.
Combine all the remaining ingredients (except the olive oil) in a food processor. Pulse until everything is finely chopped and almost paste like.
Add the soaked galletti or bread together with the olive oil to the mixture. Blend together until a paste forms. Add more oil if the consistency is too thick.
Serve with more galletti or bread on the side, fresh vegetables and snails.
