{{ :recipes:anchovy_dip.jpg?200|}}

====== Anchovy Dip ======

/* Description */

I learned this simple dip/spread at the cooking class I took in Arles, France back on 7/27/1998.  I don't like anchovies at all, but I like this for some reason.

<WRAP right>{(rater>id=100|name=Anchovy Dip|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:10|**Wait:** 0:00|**Cook:** 0:00|

====== Ingredients ======
  * Anchovie filets packed in Salt (if can't find, can use anchovies packed in oil)
  * Olive Oil

====== Directions ======
  - Saute the anchovies in oil to cover, stirring and breaking up the anchovies until they sort of dissolve.
  - Serve with sliced baguettes.

====== Notes ======
  - Can add some finely minced garlic right at the end.

/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



{{tag>Recipes Dip-Spread European/French JMarcos 4★ Arles}}
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