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Anchovy Yogurt Dressing

1/2 c Plain low-fat yogurt;
1 tb Salflower or corn oil
2 tb White vinegar;
pn Salt;
1/8 ts White pepper;
1 cl Garlic; minced
2 tb Fresh parsley; chopped
1 tb Anchovy paste;
ds Red(cayenne)pepper


Place all ingedients in a blender and process until smooth. Refrigerate to blend flavors; adjust seasoning before serving. Makes about 3/4 cup.

Nancy O'Brion




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