CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Italian | Appetizers, Dips, Italian, Sauces | 4 | Servings |
INGREDIENTS
2 | c | Oil, Olive |
1/2 | c | Butter |
3 | Garlic cloves, crushed | |
2 | Anchovy fillets | |
Cucumbers, peeled | ||
cut in half then | ||
quartered | ||
Fennel | ||
cut in slender wedges | ||
Mushrooms | ||
Celery, cut in 2 inch pieces | ||
Bread, French | ||
cut in 3 inch cubes |
INSTRUCTIONS
Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread.
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Nutrition (calculated from recipe ingredients)
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Calories: 1538
Calories From Fat: 1199
Total Fat: 135.8g
Cholesterol: 80.1mg
Sodium: 1536.1mg
Potassium: 562.8mg
Carbohydrates: 63.7g
Fiber: 4.5g
Sugar: 5.2g
Protein: 22g