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Creamy Anchovy Dip
Source: Weldon Russell
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Active Time:  5 Minutes
Total Time:  5 Minutes
Yield:  Makes 1 1/2 cups
This dip is best chilled then served with fresh crudites.
RECIPE INGREDIENTS
2 hard-boiled eggs
3 tablespoons dijon mustard
1 clove garlic
2 green onions, chopped
1 large lemon, juiced
1/2 teaspoon black pepper
2 oz anchovy paste
1 cup olive oil
2 tablespoons drained capers
DIRECTIONS
Combine all of the ingredients (except the oil and capers) in a food processor and process until creamy. Gradually add the oil, a few drops at a time, while continuing to process.
Transfer to a storage container and fold in the capers. Cover, then store this dip for 2-3 days in the refrigerator.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 1 1/2 cups
Calories: 188
Fat. Total: 19g
Protein: 2g
Carbohydrates, Total: 2g
Sodium: 876mg
% Cal. from Fat: 91%
Cholesterol: 38mg
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