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ANCHOVY AND GARLIC DIP
2 cans (2 oz each) anchovy fillets
1/2 cup butter or margarine, softened
2 cloves garlic, halved
snipped fresh parsley
vegetable dippers and/or Italian bread sticks
Drain anchovies; reserve 1 tablespoon oil. Place anchovies, reserved oil, margarine and garlic in blender container. Cover and blend on medium speed, scraping sides of blender frequently, about 1 minute.
Garnish with parsley. Serve at room temperature with crudites.
Makes 2/3 cup dip
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