Anchovy Dip

6-12
Servings
5m
Prep Time
15-20m
Cook Time
20m
Ready In


"This is a recipe from a very old cookbook I have. I made this many years ago, and although a few people did not like it, most really loved it. The secret is not to be impatient reducing the cream, as this is a very step. It is worthwhile being patient as this step make the dip creamy and delicious."

Original recipe yields 6-12 servings
OK

Nutritional

  • Serving Size: 1 (61.7 g)
  • Calories 119.8
  • Total Fat - 11.6 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 39.6 mg
  • Sodium - 24.5 mg
  • Total Carbohydrate - 2.8 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.1 g
  • Protein - 1.7 g
  • Calcium - 61.6 mg
  • Iron - 0.1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0 mg

Step 1

Pour the cream into a saucepan then add the other ingredients and stir over a medium heat until the cream boils. Allow the cream to reduce slightly over a lower heat and until is a little thicker consistency.

Step 2

Cool and refrigerate: When the dip has thickened and is completely chilled, serve with celery stick (or vegetable sticks) and water cracker's.

Step 3

This makes approx: 1 1/2 cups

Tips & Variations


No special items needed.

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