|
Anchoiade
This traditional French dip is full of flavor and kick. Try it on baguette slices, hearty crackers, artichoke hearts, Romaine leaves, mushrooms, radishes, Belgian endive, or your favorite vegetable.
6 ounces drained anchovy fillets
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
5 minced garlic cloves
Freshly ground black pepper
1/4 cup minced fresh parsley
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.
Makes 2 cups dip.
Preparation Time: 5 minutes
Chilling Time: 2 hours
Total Time: 2 hours, 5 minutes
|
| |
