Anchovy And Garlic Dip
|Canned anchovy fillets||4 Ounce (2 Cans, 2 Ounces Each)|
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|Garlic||2 Clove (10 gm), cut into halves|
|Snipped parsley||1 Tablespoon|
|Vegetable dippers/Italian bread sticks||1 Cup (16 tbs)|
Drain anchovies; reserve 1 tablespoon oil.
Place anchovies, reserved oil, the 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 Vegetable Dippers.
Vegetable Dippers: Carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems.