Vegetable Dip - cooking recipe

Ingredients

1 c. mayonnaise
1/2 tsp. dry mustard
1 Tbsp. anchovy paste
1/2 tsp. Tabasco sauce
2 Tbsp. vinegar
5 sprigs parsley, chopped
2 slices onion, chopped
2 slivers garlic, chopped
3 boiled eggs, quartered

Preparation

Combine all ingredients and blend in a blender until creamy. Pour into a covered dish and refrigerate overnight.
Serve cold with any raw vegetable.
This recipe makes 1 pint and will last in refrigerator for 2 weeks.