Warm White Bean and Roasted Pepper Dip with Anchovy

Position oven rack near the broiler element. Set oven to broil on high. Place whole bell peppers on a baking sheet, drizzle with 1 tbsp olive oil and scatter with 1/4 tsp salt. Broil 15-18 minutes, turning every 5 minutes with tongs, until skins are blackened in patches on all sides and peppers have collapsed slightly.

Transfer hot peppers to a bowl and cover tightly with a plate. Let steam 10 minutes — this loosens the skins. Peel off charred skins (a few black spots are fine for flavor). Pull out stems and seeds. Coarsely chop the roasted flesh and set aside.

Into a food processor, add the drained white beans, garlic cloves, anchovy fillets, lemon juice, 4 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Blend on high for 90 seconds, scraping down the sides once, until very smooth and creamy. Taste and adjust salt or lemon if needed.

In a wide Dutch oven over medium-low heat, combine the chopped roasted peppers with the blended bean mixture. Stir gently to fold them together. Warm 5-7 minutes, stirring occasionally, until the dip is heated through and any excess liquid has reduced slightly. The dip should hold its shape when scooped but flow gently.

Transfer the warm dip to a wide earthenware bowl or shallow dish. Drizzle the surface with 1 tbsp olive oil and scatter with fresh thyme leaves. Serve immediately with crusty bread torn into large pieces for dragging through the dip.