Anchoiade

This is a really zesty French dip. Great with various crudites. I like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. Delicious. This needs to be chilled for 2 hours before serving.

• Ready In: 5 mins
• Yields: 2 cups

Ingredients

• 6  ounces  drained anchovy fillets
• 1⁄4 cup red wine vinegar
• 3⁄4 cup extra virgin olive oil
• 5  cloves  minced garlic
•  fresh ground black pepper
• 1⁄4 cup  minced fresh parsley

Directions

1. Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.
2. Blend until very smooth.
3. Spoon into a serving dish and top with the parsley.
4. Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.