| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
French |
Appetizers, Dips, Fish, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
|
Anchovy Fillets |
| 1 |
c |
Black Olives; Chopped |
| 4 |
ts |
Worcestershire Sauce |
| 1/2 |
c |
Mayonnaise |
| 1/4 |
c |
Fresh Parsley; Chopped, OR |
| 4 |
ts |
Dried Parsley; Crushed |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Garlic; Minced |
| 3 |
tb |
Fresh Basil; Chopped, OR |
| 1 |
tb |
Dried Basil; Crushed |
INSTRUCTIONS
Chop and mash the anchovies on a cutting board. Put them into a bowl and
mix with the olives and worcestershire sauce. Blend in the mayonnaise and
add all the rest of the ingredients, blending well. Cover and chill. Makes
about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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