anchovy dip recipes

- 2 tablespoons anchovy paste or finely chopped anchovies
- 1/4 cup finely minced onions
- 1 tablespoon tarragon vinegar
- 1 tablespoon lemon juice
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup finely chopped parsley

- 1 (2 oz.) anchovy fillets (drained and chopped)
- 1/2 tsp. dried thyme, crushed
- 1 clove garlic, minced
- 2 tsp. lemon juice
- 1 tbsp. Dijon style mustard
- 1/4 c. dairy sour cream
- 3/4 c. mayonnaise

- 3 garlic cloves, finely chopped
- 8 canned anchovy fillets, chopped
- 10 celery stalks, cut in half crosswise
- 1 red bell pepper, cut into strips
- 6 green onions
- 1/2 cup (1 stick) unsalted butter
- 1 yellow bell pepper, cut into strips
- 1 cup extra-virgin olive oil

- 8 cups trimmed cut-up vegetables (jersalem artichokes, bell peppers, carrots, green onion, celery, cooked potatoes, roasted onions etc)
- 1/4 cup unsalted butter
- 3/4 cup olive oil
- 1 slice of coarse country bread
- 8-10 garlic cloves
- 12 anchovy fillets

- 3 cloves garlic, chopped
- 6 anchovy fillets, chopped
- 1/4 c. olive oil
- 1 c. (2 sticks) butter

- Guacamole-Ranch Dip: Recipe follows
- 8 sheets of spring roll pastry, cut into quarters ( 3 ¾? x 3 ¾? squares)
- 2 ounces macadamia nuts, chopped
- ½ teaspoon kosher salt
- 1 can (8 ounces) sliced pineapple in natural juice, drained, 1/3 cup juice reserved
- ½ teaspoon anchovy, minced
- ½ teaspoon lemon zest
- 8 ounces chicken breast, cubed
- 1 can (14 ounces) coconut milk (unsweetened)

- 3 (2 ounce) cans anchovy filets
- 1 (16 ounce) package linguini pasta
- 2 tablespoons chopped fresh parsley
- 6 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup water

- 4 teaspoons minced drained bottled capers
- 3 flat anchovy fillets, minced and mashed to a paste
- 1 garlic clove, minced and mashed to a paste
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 teaspoons fresh lemon juice

- 2 teaspoons anchovy paste
1/4 cup extra-virgin olive oil
1 baguette (preferably day-old
- about 18 by 2 inches), cut diagonally into 3/4-inch-thick slices