This simple but vibrant dip is a great way to use our White Anchovies to make an appetizer that's perfect for holiday entertaining or snacking at home. The beets give it a vibrant pink color, and we used our Spicy Anchovies and Calabrian chile paste to give it a kick.

Ingredients: 

•        1 can white beans (butter beans, cannellini, small white), drained
•         3 - 4 small steamed beets
•         2 tbsp olive oil, divided
•         Juice of 1 lemon
•        Salt and pepper
•        Honey, to taste (optional)
•         1 tin Patagonia Provisions Spicy Anchovies 
•         ½ small shallot, diced
•         ½ tbsp Calabrian chili paste
•         1 tbsp chopped dill

Instructions:

To a food processor or blender, add your beans, beets, lemon juice, and 1 tbsp olive oil. Blend until smooth, adding water as needed until blendable. Add salt and pepper to taste. If desired, add a little honey until you have reached your desired sweetness. Add dip to a serving plate or bowl while you make your topping.

For the anchovy oil, heat the remaining tablespoon of oil in a pan over medium heat. Add your shallot and cook until they start to soften, 2 - 3 minutes. Add your calabrian chili and cook until the shallots take on a golden hue from the chilis. Add 2 - 3 anchovies and 1 tbsp of their oil. Break up the anchovies with the back of your spatula until they are flaked and the oil looks chunky. Remove from heat and let cool slightly. 

Once the oil is somewhat cooled, top your dip with the oil, some dill, and another crack of black pepper. Serve with the remaining anchovies, crackers, veggies, or bread.