Anchovy and garlic dip

Yield: 1 Servings

Measure Ingredient
2 cans (2oz. each) anchovy fillets
½ cup Margarine or butter; softened
2 \N Cloves garlic; cut into halves
\N \N Snipped parsley
\N \N Vegetable Dippers or Italian bread sticks

makes ⅔ cup dip

Drain anchovies; reserve 1 T. oil. Place anchovies, reserved oil, margarine and garlic in blender container. Cover and blend on medium speed, scraping sides of blender frequently, about 1 minute. Garnish with parsley.

Serve at room temperature with crudités.

Posted to TNT Recipes Digest by Peter Beekman <pbeekman@...> on Apr 09, 1998

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