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Makes 2½ cups. One tablespoon equals one serving.


    2 cups mayonnaise, reduced-fat, if desired
    2 2-ounce cans anchovies, undrained
    1/4 cup Dijon-style mustard
    1/4 cup fresh lemon juice
    1/4 cup minced green onion, white only
    1 teaspoon ground white pepper
    2 tablespoons capers, drained
    Vegetable Dippers*

Cooking Directions
In a blender or food processor, blend together first six ingredients.
Turn into serving dish, stir in capers and cover and refrigerate until serving.
If desired, top with additional drained capers before serving with Vegetable Dippers.

*Vegetable Dippers: Fresh snow peas or sugar snap peas, baby carrots, fresh radishes, cucumber slices, green onions, jicama sticks, cherry tomatoes, broccoli florets.

Serving Suggestions
Have this dip as part of a tail-gating party or with an appetizer buffet. Give it time to allow the flavors to mingle before serving.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit

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