Cream Cheese Anchovy Spread or Dip
I developed an interest in tasty spreads from my mother. She was the one who influenced me to write MY MOTHER'S COOKING published by PublishAmerica. I never really did much cooking until I married. In that I share Julia Child's cooking history. Of course, I could never master the French cuisine. Because I'm Greek.
My mother had a spread recipe for Lent that was to fast for. She prepared shrimp and potatoes with her own seasonings and spread them on slices of her own home baked bread. Greeks fast for forty days for Easter. The rules are that you can't eat meat or dairy while you are fasting. You also can't eat fish but seafood is okay. The recipe that I have posted here is not really meant for fasting since cream cheese is used. But the resemblance to a spread that can be used as a sandwich filling or as a separate entre served on tomatoes or as a dip just reminded me of my mother's Greek cooking style.
This recipe could also be a sandwich spread or a dip. Who cares as long as it tastes good. I knew a schoolteacher friend of mine who would make little mini sandwiches filled with spread like this one for our school teacher parties. She would take small loaves of sliced bread and cut off all the edges. After spreading the filling, she would top the filling with another de edged sliced bread and cut the sandwich into fourths. Rye bread would be better with this filling, I think so.
Anchovy cream cheese and mayo spread.
?1/2 cup mayonnaise
?1 8 ounce package of cream cheese
?2 tablespoons minced onion
?1 clove garlic, minced
?1 hard boiled egg, mashed
?1/2 can mashed anchovies
1.Put cream cheese in bowl and mix in mashed anchovies.
2.Add mayonnaise and remaining ingredients Mix well.
3.Serve with veggies or crackers.
Keep refrigerated until ready to use. The stuff is really good even with Nachos.