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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Staple item on the buffet table at my mom's for the Holidays. Dad would make it, and never tell anyone what it was and most of the anchovy haters would try it and love it. Ingredients:
large jar of roasted red pepper ( i use fire roasted these days) drained and chopped |
4 large cloves of garlic, peeled and finely minced |
1 tin of anchovies, drained and chopped |
zest of one lemon |
optional: handful fresh chopped parsley (it won't help your breath) |
Directions:
1. Simply combine the ingredients and allow to mellow in the refrigerator for a few hours.
2. Serve with pumpernickel bread or cocktail rye bread.
3. I've been known to dump the whole mess over a pot of steaming hot pasta and stirred with a few shaving of parmesan cheese and called it supper.
4. If you have leftovers, it is great on scrambled eggs with toast too.
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