1. Peel the garlic and place in the pan with the milk. Bring this to the boil and simmer for 30 minutes. 2. Cut the anchovy fillets into small pieces and add to the milk. Mix and mash together to form a paste. 3. Cut the butter into small pieces and add slowly to the mixture. When combined, allow the mix to cool slightly, then pass it through a sieve and stir in the cream. 4. Cut the vegetables into 4cm x 1cm strips and serve the dip warm in a bowl surrounded by the vegetables. NOTES : Chef:Mark Wogan
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 4|
|Calories from Fat: 337 (59%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 20.2g||101 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 186mg||57 %|
|Sodium 428.7mg||15 %|
|Potassium 1287.5mg||34 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 14g|
|Protein 40.1g||57 %|
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Calories per serving: 567
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