Parsley Anchovy Dip

Makes: 1 1/2 cups

Prep Time: 15 minutes with food processor

Cook Time: No cooking needed

Ingredients

• 1/2 4 ounce can anchovy fillets, optional
• 4 small green onions (white part only) or ¼ medium white onion
• 1 small peeled carrot, grated
• 1-3 cloves garlic (Bonnie’s original recipe calls for 3 – it was too garlicky)
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon crushed red pepper
• Salt, to taste (be careful if using anchovies)
• 4 cups or 2 bunches parsley, stems removed

Instructions

1. Combine the first four ingredients in a food processor.  Run processor until mixture is chopped fine, but still has texture.  Add olive oil and balsamic vinegar.  Season to taste with crushed red pepper and salt.  
2. Serve with a French Baguette, sliced thin.  This mixture will keep in the refrigerator for several days.  Cover well. 
3. (This is still good, but not AS good, if the anchovies are left out for non-anchovy eaters.  Leftovers make a great topping for pizza.)