Anchovy Dip |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1-1/2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 can (2 ounces) Anchovy fillets | 1 cup part skim Ricotta | 1/4 cup chopped olives |
| 1 tablespoon skimmed milk | raw vegetables | |
| 1 | Drain anchovies and mash thoroughly. Combine with rictotta, olives and milk and blend. Chill at least 1 hour before serving. Place in bowl and surround with carrot sticks, strips of green and red peppers, cauliflowerettes, and celery stalks. |