2 2 ounces cans anchovy fillets
1/2 cup butter or margarine, softened
2 cloves garlic, halved
snipped fresh parsley
vegetable dippers, and/or
Italian bread sticks
Makes 2/3 cup dip.
Drain anchovies; reserve 1 tablespoon oil. Place anchovies, reserved oil, 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 crudites.
Per serving: 1060 Calories (kcal); 103g Total Fat; (86% calories from fat); 34g Protein; 2g Carbohydrate; 345mg Cholesterol; 5097mg Sodium
Food Exchanges: 0 Grain (Starch); 4-1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 18-1/2 Fat; 0 Other Carbohydrates