Anchovy Fats Bombs

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  3.5 ounces (100 g) full-fat cream cheese, at room temperature 

¼ cup (56 g/2 oz) unsalted butter,  at room temperature

1 ounce (28 g) canned anchovies, drained

1 clove of garlic, crushed

1 tablespoon (3 g/0.1 oz) chopped contemporary parsley

¼ cup (28 g/1 oz) shredded Cheddar  cheese

1/3 cup (30 g/1.1 oz) flaked almonds

Cucumber slices, for serving (non-obligatory)


 In a meals processor, mix the cream cheese, butter, anchovies, garlic, and

parsley. Pulse till easy. Switch to a bowl and add the Cheddar cheese and

almonds and blend with a spoon. Refrigerate for 20 to half-hour, or till set.

Get pleasure from as a dip with sliced cucumber, or hold refrigerated in an hermetic container

for as much as 1 week.

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