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ANCHOVY-GARLIC DIP
(BAGNA CAUDA)
2 cans (2 oz each) anchovy fillets
1/2 C margarine or butter, softened
2 cloves garlic, cut into halves
Snipped parsley
Vegetable Dippers or Italian bread sticks
Drain anchovies, reserving 1 tablespoon oil. Process anchovies,
reserved oil, margarine and garlic in blender on medium speed,
scraping sides of blender frequently, about 1 minute. Garnish with
parsley. Serve at room temperature with Vegetable Dippers.
These can include 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.
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Bagna Cauda 05