The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 7, 2009
Made a soup that called for fresh parsley. Had lots left over and didn't want to waste it...found this recipie and served it as an appetizer on toasted french bread. Everyone was suprised there were anchovies in it...it was all gone in no time at all!!! Will definitely make it again...
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Jan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 13, 2009
Big hit with my friends. Great flavor. Next time I make it, though, I will add the olive oil a little at time until it is just spreadable - 1/2 cup was too much.
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Home Town: Fresno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 1, 2009
This is a unique recipe and I appreciate that. It smells fantastic! I like the ease of making and small amount of ingredients. It tasted very very good. Next time I will use a little else oil.
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 20, 2009
Just the kind of recipe I was looking for (to use up some extra anchovies and parsley, but without olives)! I cut the oil in half. I hope to try substituting 1 T. of the white vinegar with 1 T. Balsamic vinegar next time, as someone already suggested. I combined the ingredients in a food processor, but won't next time (parsley was pureed too finely, so not as pretty and doesn't keep as long). Actually, next time, I might pulse all ingredients in a food processor except the parsley (and then stir in the parsley), just to make sure there aren't any anchovy pieces.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 6, 2009
Thank you so much for sharing this recipe! I made it for my Italian grandmother, but ended up having to make a second batch because my friends gobbled up the first. I would have NEVER thought this would be so delicious - I normally hate anchovies. Such a nice surprise! Thanks again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 9, 2008
Delicious! Even people who "hate" fish didn't mind this!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 8, 2008
I rated this recipe a few days ago at 2 or 3 starts. Since then its sat in the fridge for the total of 8 days and now its beginning to be good food. The parsley and other ingredients have released enough flavors and those have had the chance to ripen. I will make this again but WELL in advance of serving day!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Jun. 25, 2008
I used the steel blade in the processor and chopped the parsley up super fast stems and all (after trimming). This is wonderful! Very good nutrition. Better with age as the herbs infuse in the oils and release their flavor/nutrients. Nobody even knew it had anchovies in it and I wasn't going to say anything! One of mama's secrets! A keeper! I put a T. in my cup of soup and beans too. YUM! Excellent condiment. Thanks for sharing your recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 6, 2008
loved it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 28, 2007
Those who ate this said it was good. I think it looked a little to wierd for some people to try though.
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Cooking Level: Intermediate

Home Town: Marlboro, New Jersey, USA
Living In: Manalapan, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 13, 2007
I never had anything like this, but after all of the rave reviews, I wanted to try it with a nice Italian dinner. So glad I did. The whole family loved it and it was even better the next day. The second time I made it, I used one bunch of parsley and one bunch of cilantro-very yummy if you are a cilantro lover. Thanks for sharing your family recipe.
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA
Living In: Arvada, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 12, 2007
This was a very unique appetizer dish. It was a bit heavy for me so I couldnt eat too much in one sitting. The ingredients hold very well so I can keep it for a while in the fridge and eat it a little bit here and there. I would suggest cutting down on the serving size so you know what it tastes like before making a huge batch. Ill try making this next time for our dinner guests and see what they say. Thank you.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 3, 2007
This is a great change from the 'creamy' dips. You must let it sit overnight to get its full potential. Add the anchovies, you cant taste them directly and makes a world of difference. This is very similar to a chimichuri sauce.
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Cooking Level: Intermediate

Living In: Keizer, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 1, 2007
Wow, intense flavor! The anchovies gave the spread/dip enough salt for sure and you really didn't notice any fish flavor until the end of your bite. It didn't hit my palate right for some reason. I agree with another reviewer maybe a different softer tasting vinegar (for my taste)? Just my opinon tho. Thanks for sharing your recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 7, 2007
This is SO good. Because of the acidity of some of the ingredients, I was surprised by how rich and mellow this is. I live in Texas, and we eat EVERYTHING with tortilla chips. This is great with tortilla chips! Eating this with bread reminds me of spinach dip. This is an addictive spread, and I will be sure to make it for EVERY party I have or go to in the future. It's really unusual, but really good and oddly familiar and comforting.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 13, 2007
I make this without the anchovies, which probably makes it a totally different dish, but we really like it. It is very garlicky, and great spread on rustic bread.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 22, 2007
Took it to a dinner party and it was a big hit. Not a drop left. Everyone asked for the recipe. Didn't change a thing. Even those who weren't anchovy fans loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 6, 2007
I made this for an italian themed dinner that I had. It was a very good appetizer and was very different from anything I have had before. Even my super picky brother was intrigued and enjoyed it. I thought it was a fun change of pace from the usual things I make. I can't say that it was my favorite appetizer I've ever made but still tasty.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 23, 2007
yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 29, 2006
WOW! I didn't think anyone else knew about this, nor called it the same thing we do! My italian grandmother made this for us every Christmas. We dip slices of fennel bulb in this or if fennel is not available, celery.
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