Vegetable Dip

Name: Vegetable Dip
Ingredients: 1 c. mayonnaise; 1/2 tsp. dry mustard; 1 Tbsp. anchovy paste; 1/2 tsp. Tabasco sauce; 2 Tbsp. vinegar; 5 sprigs parsley, chopped; 2 slices onion, chopped; 2 slivers garlic, chopped; 3 boiled eggs, quartered

9 ingredients

3 steps

Ingredients

1 c. mayonnaise
1/2 tsp. dry mustard
1 Tbsp. anchovy paste
1/2 tsp. Tabasco sauce
2 Tbsp. vinegar
5 sprigs parsley, chopped
2 slices onion, chopped
2 slivers garlic, chopped
3 boiled eggs, quartered

Directions

1

Combine all ingredients and blend in a blender until creamy. Pour into a covered dish and refrigerate overnight.
2

Serve cold with any raw vegetable.
3

This recipe makes 1 pint and will last in refrigerator for 2 weeks.