Alichela (anchovy Dip}
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/4 | lb | Anchovies |
| 2 | Red bell pepper, peeled and | |
| seeded | ||
| 2 | Green bell pepper, peeled | |
| and seeded | ||
| 3 | Cloves garlic, minced | |
| 1/2 | c | Olive oil |
| 1/2 | c | Pitted black olives |
| 1 | t | Oregano |
| 1 | pn | Cayenne |
| 1 | t | Paprika |
INSTRUCTIONS
Drain peppers Add to the rest of the ingredients and process to a paste NOTES : You may add mayo if you like If the dip is too thin add a little breadcrumbs Can be made with sardines as well Recipe by: Miriam Podcameni Posvolsky Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Sep 08, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“As a former fetus, I oppose abortion…”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1114
Calories From Fat: 1022
Total Fat: 115.9g
Cholesterol: 0mg
Sodium: 599.4mg
Potassium: 624.1mg
Carbohydrates: 22.9g
Fiber: 8.7g
Sugar: 7.4g
Protein: 4g