Anchovy And Tofu Dip Food

TOFU RANCH DIP

Steps:

• In the carafe of a blender, combine the tofu, vinegar, garlic and onion powders, salt and pepper. Puree until smooth. Add the chives and parsley and pulse once just to incorporate. Transfer to a serving bowl and chill in the fridge until ready to serve. Serve cold with the dippers of your choice!

CREAMY ANCHOVY DIP

Steps:

• Combine all ingredients until smooth except anchovies, folding in last.
• If using anchovy paste mix in after creaming other ingredients into mixture.
• Cover and refrigerate 2 hours.
• I have made this with dried parsley and one stalk minced green onion when I was out of dill weed with great results, and I always use light mayo & sour cream myself.
• Serve with raw vegetables, crackers or toasted baguette slices.
• Try using some different fresh vegetables like snow peas, jicama or yellow squash, for example.

ANCHOVY DIP

Steps:

• In a small saucepan, bring olive oil, milk, garlic, and anchovy fillets to a simmer over medium; cook until garlic is tender, 8 minutes. Transfer to a food processor and add parsley. Pulse until smooth; season with pepper and lemon juice.

GARLICKY CAESAR DIP

Steps:

• In the bowl of a food processor, combine the lemon juice, anchovies, garlic, mustard and Worcestershire sauce and process until smooth.
• Add the cream cheese, Parmesan and mayonnaise and process until smooth, stopping to scrape down the sides of the bowl as necessary.
• Taste for seasonings and add salt and pepper to taste. Refrigerate for up to 3 days before serving. Top dip with parsley, if using, and serve with crudités and potato chips.

ANCHOVY DIP

Steps:

• Combine all of the ingredients in order given.
• Makes about 1 3/4 cups.
• Tips: Looking for an unusual container for your dip? Try a sea shell, coconut shell, green or red bell pepper case, half grapefruit, or scooped out tomato.
• Dip accompaniments may be selected from assorted crisp crackers and waferettes, corn or potato chips, pretzels, or raw vegetables.

FLORENTINE DIP

Steps:

• Using a wooden spoon, blend the cream cheese and anchovy paste together in a medium bowl. Add the sour cream, parsley, chives, capers, lemon juice and garlic, season with salt and pepper, then stir until well blended. Place in the refrigerator for several hours to season.
• Spoon the dip into a bowl and serve with sliced vegetables or potato chips, or both.

AVOCADO ANCHOVY DIP

Steps:

• Combine all ingredients in a bowl.
• Cover & refrigerate for at least 1 hour.
• Serve w/your favorite dippers & crackers.
• NOTE: Yield has been estimated & depends largely on the size of avocado used.
• Dip can be made up to 3 hrs ahead of use.

THE STORE'S GREEN DIP

Steps:

• Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
• Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
• Serve as a dip with chilled sliced vegetables.

HOT ANCHOVY DIP

Steps:

• Melt butter in small saucepan.
• Add garlic & cook for 1 minute, but do not brown.
• Add undrained anchovies + cream, bring to a boil, reduce heat to simmer & simmer for 5 minutes.
• Blend cornstarch w/water, stir into anchovy mixture & stir constantly over moderate heat till mixture boils & thickens.
• Remove from heat & serve hot w/assorted veggies of your choice
• (The picture I have showed it served w/carrot sticks, broccoli florets & asparagus spears).