1 Review

I first tried this using the exact measurements given. The cream ended up more lemony and not anchoy-y enough for my tastes, but adding 3 more fillets went a long way towards fixing that. Then I decided to just use up the ingredients I had bought for this recipe. In the end, I ended using a 24 oz tub of cottage cheese, juice of two lemons, 1 whole small tin of anchovies (drained), and two healthy shakes of strong hot sauce. Even running in the food processor for a long while it was a bit grainy, but otherwise very good. It came out strongly favored, which I prefer to the orginal quanties. It might have benefited from the addition of some garlic as well. But still, yum. Will be making again. It is a good consistancy to use cold as a dip. I'm going to try freezing the leftovers, this made loads!

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Abenlen February 20, 2009
Low-Calorie Anchovy Cream