1 2 ounces can anchovy fillets, drained
2 8 oz pkgs cream cheese, softened
1/4 cup sherry
2 tablespoons finely chopped stuffed green olives
anchovy strips, for garnish
pimiento strips, for garnish
whole stuffed green olive, for garnish
Mash drained anchovies. Soften cheese and blend into fish. Beat in sherry until mixture is smooth; add olives. Cover and chill several hours to blend flavors. When ready to serve, pile into bowl and place bowl on cracked ice, if desired. Garnish spread with strips of anchovy and pimiento and top with a stuffed green olive. (Or, sprinkle with finely chopped green onion or chopped hard-cooked egg.) Serve as an appetizer with buffet rye bread or crackers.
Makes about 1-1/2 cups.
Per serving: 1785 Calories (kcal); 164g Total Fat; (84% calories from fat); 51g Protein; 17g Carbohydrate; 546mg Cholesterol; 3424mg Sodium
Food Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 0 Other Carbohydrates