Saturday, September 11, 2010

Garlic Anchovy Dip (SCD)


I saw a recipe for this in Diane Rozas "Spreads, Toppers, & Dips" and was intrigued. I had to try it out of curiosity. I adapted it to what I had on hand. Don't let the word "anchovy" scare you here, they add a boldness to the dip, but they are not fishy.

Garlic Anchovy Dip

1 (1 1/2 oz) jar Anchovy Fillets in Olive Oil, drained
2 Cloves Garlic, minced
1/4 cup water
1 cup Yogurt Cream (yogurt made from half and half)
2 TBSP Parsley, more for garnish

In a small skillet, bring anchovies, garlic and water to a boil. Reduce heat and boil until thickened, stirring. Cool.

Put all ingredients in a food processor and pulse until smooth. Chill

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