Alichela (Anchovy Dip)
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INGREDIENTS
- 1/2 c Pitted black olives
- 1 ts Oregano
- 1 pn Cayenne
- 1 ts Paprika
- 1/4 lb Anchovies
- 2 Red bell pepper; peeled and
- 2 Green bell pepper; peeled
- 3 Garlic ; minced
- 1/2 c olive oil
INSTRUCTIONS
1. Drain peppers 2. Add to the rest of the ingredients and process to a paste NOTES : You may add mayo if you like If the dip is too thin add a little breadcrumbs Can be made with sardines as well Recipe by: Miriam Podcameni Posvolsky Posted to KitMailbox Digest by J Pellegrino
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (224g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 498 | ||
| Calories from Fat: 366 (73%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 40.6g | 54 % | |
| Saturated Fat 6.3g | 31 % | |
| Monounsaturated Fat 26.4g | ||
| Polyunsanturated Fat 5.9g | ||
| Cholesterol 68mg | 21 % | |
| Sodium 708.3mg | 24 % | |
| Potassium 636.6mg | 17 % | |
| Total Carbohydrate 11.1g | 3 % | |
| Dietary Fiber 5g | 20 % | |
| Sugars, other 6.2g | ||
| Protein 25.2g | 36 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 498
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