This recipe comes from the Mediterranean the Beautiful Cookbook. It goes over very well at parties, can be prepared well ahead of time, and kept for quite a while.
Process everything except olive oil and cognac. It should make a nice paste. Then add olive oil until it forms a spoonable mixture. Stir in cognac.
We serve it with melba toast and everyone goes nuts for it.
Yield: 2 Cups
Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill.
SUGGESTED DIPPERS: Scallions, French Bread, Seafood
Thomas A. Coonan <tcoonan@mindspring.com>