CONJURING FROM THE CUPBOARD — mykitcheninspain.blogspot.com

The dip can be served immediately or refrigerated for later use. It firms up if chilled and may need a little water whisked in to thin to dipping consistency. It also makes a good sandwich filling. Spread it on bread and add crunchy sprouts or greens. 1 can (185 g/ 6.5 oz) piquillo peppers, drained ¼ cup chopped onion 1 clove garlic (optional) ½ cup queso fresco or cream cheese 1 can (120 g/ 4 oz) tuna, mackerel or sardines, drained 6-8 fillets anchovies packed in oil, drained 2 teaspoons Sherry vinegar Salt to taste Chopped herbs, as desired Garnishes, as desired Crackers, toasts or vegetable dippers, to serve

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