Anchoiade
"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
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 6 ounces drained anchovy fillets
- 1⁄4 cup red wine vinegar
- 3⁄4 cup extra virgin olive oil
- 5 cloves minced garlic
- fresh ground black pepper
- 1⁄4 cup minced fresh parsley
directions
- Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.
- Blend until very smooth.
- Spoon into a serving dish and top with the parsley.
- Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.
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Reviews
-
If you love anchovies, this is definitely the dip for you! What a wonderful and flavorful combination to serve with sliced cucumbers, pepper strips and other sliced vegetables. My husband especially loved this dip and I think he would have just dived head first into if I had allowed it ; ) Another winner for Evelyn! Thanks so much : )
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
