- In a blender or food processor, combine oil, anchovies, and garlic. Cover and blend or process just until anchovies and garlic are finely chopped.
- Pour anchovy mixture into a small saucepan. Add butter. Cook over medium-low heat until mixture is bubbly, stirring occasionally.
- If desired, keep warm in a 1-1/2-quart slow cooker on low-heat setting for up to 2 hours. Serve dip with vegetables. Makes 1-1/2 cups.
From the Test Kitchen
To blanch vegetables, cook desired vegetables in boiling, lightly salted water for 2 minutes; drain. Immediately plunge vegetables into a bowl of ice water; cool. Drain well.
98 cal., 11 g total fat (5 g sat. fat), 22 mg chol., 120 mg sodium, 0 g dietary fiber, 1 g protein.