| 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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