About this recipe:This tasty Italian dip is traditionally eaten during autumn and winter. It's made with butter, anchovies and cream. Dip raw or cooked vegetables and bread into it.
1 (50g) tin anchovy fillets, drained
8 cloves garlic, finely chopped
1 (295g) tin condensed cream of mushroom soup
250ml whipping cream
500ml single cream
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Method Prep:15min › Cook:45min › Extra time:1hr › Ready in:2hr
Melt butter in a saute pan over medium heat. Saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. Pour in the mushroom soup, whipping cream and single cream; turn heat to low and cook for 45 minutes, making sure the mixture does not boil.