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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.

Recipe Summary

Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1030 Calories from Fat 862

% Daily Value*

Total Fat 96 g147.6%

Saturated Fat 15.6 g78%

Trans Fat 0 g

Cholesterol 60 mg20%

Sodium 4311 mg179.6%

Total Carbohydrates 25 g8.4%

Dietary Fiber 6.7 g26.8%

Sugars 0.2 g

Protein 22 g44.6%

Vitamin A 255.2% Vitamin C 64.6%

Calcium 32% Iron 30%

*Based on a 2000 Calorie diet

Anchovy And Garlic Dip Recipe