Anchovy-Garlic Dip (Bagna Cauda)

2 can (2 oz each) anchovy fillets
1/2 cup margarine or butter, softened
2 clv garlic, cut into halves
Snipped parsley
Vegetable Dippers (See NOTE)
or Italian bread sticks

Meaning "hot bath," Bagna Cauda is an Italian dish that was traditionally served steaming hot as a cold-weather meal, with lots of fresh bread for dipping.

Drain anchovies, reserving 1 tablespoon oil. Process anchovies, reserved oil, margarine and garlic in blender on medium speed, scraping sides of blender frequently, about 1 minute. Garnish with parsley. Serve at room temperature with Vegetable Dippers.

Note:
These can include carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems.