This recipe will last about 2 weeks in the refrigerator. It's perfect as a dip or goes great with cream cheese. Spread cream cheese on a cracker or bread of your choice and top with anchovy paste - delish!
- 2 can anchovies (about 4oz each)
- 7 sun-dried tomatoes in oil
- 1 (15-ounce) can pitted black olives
- 2 tablespoon mayonnaise
Place all ingredients in a food processor and blend until smooth.