Herbed olive and anchovy dip

Ingredients

• 8 anchovy fillets in oil, drained
• 1/4 cup (60ml) milk
• 3 tablespoons olive oil
• 1 slice white bread, coarsely chopped
• 1 (100g) red onion, finely chopped
• 1 clove garlic, crushed
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh marjoram
• 1 teaspoon finely chopped fresh thyme
• 1/4 cup (30g) seeded black olives, finely chopped
• 1 1/2 tablespoon drained capers, rinsed, drained
• 2 teaspoons red wine vinegar
• 1 tablespoon lemon juice