• Very finely mince the anchovy fillets, then mash with a knife to make a paste. Add to a medium saucepan with EVOO and garlic. Bring to a simmer over med-low and cook 5 min, until garlic is fragrant and anchovies melt a bit. Remove from heat and whisk in butter; add pepper to taste. Dip will separate upon standing; if desired, use an immersion blender to emulsify. Makes 1 cup.


Nutrition Facts

250 calories; 27 g total fat; 7 g saturated fat; 348 mg sodium. 1 g carbohydrates; 0 g fiber; 0 g sugar; 3 g protein;