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“This is a really zesty French dip. Great with various crudites. I like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. Delicious. This needs to be chilled for 2 hours before serving.”
READY IN:
5mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.
  2. Blend until very smooth.
  3. Spoon into a serving dish and top with the parsley.
  4. Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.

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