* Exported from MasterCook *

HERBED OLIVE & ANCHOVY DIP

Recipe By :The AUSSIE LC Gourmet
Serving Size : 4 Preparation Time :0:45
Categories : 5-10G Low Carb Dips & Spreads Seafood
Regional Australian Regional Spanish
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 anchovy fillets -- drained
2 tbsp cream -- + 2 tbsp water
2 tbsp olive oil
1 slice bread -- chopped
1 sm red onion -- chopped
1 cl garlic -- crushed
2 tbsp parsley -- chopped fresh
2 tsp marjoram -- chopped fresh
1 tsp thyme -- chopped fresh
1/4 cup black olives -- seeded chopped
1 1/2 tbsp capers -- rinsed, chopped
2 tsp red wine vinegar
1 tbsp lemon juice
2 tbsp olive oil -- extra

Combine anchovies and cream mix in small bowl, stand 10 minutes; drain well. Heat half the oil in medium pan, add bread, cook, stirring, until lightly browned; remove from pan. Heat remaining oil in same pan, cook onion, garlic and herbs, stirring, until onion is soft.
Process anchovies, bread, onion mixture, olives, capers, vinegar and juice until combined. Add extra oil while motor is operating; process mixture until almost smooth. Makes about 1 cup. Best made a day ahead.

Cuisine:
"Spanish"












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Per Serving (excluding unknown items): 202 Calories; 17g Fat (75.7% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 436mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0