Ingredients:
3/16 Quart(s) Extra virgin olive oil
8 Pound(s) finely chopped garlic
12 Slice(s) fillets anchovy
163/1250 Pound(s) unsalted butter
8 trimmed, chopped vegetables (various) |
Directions: In a small saucepan combine oil, garlic and anchovies. Cook, mashing the anchovies until smooth (use a wooden spoon).
Remove from heat and stir in the butter.
Pour into warmed chafing dish (or use a fondue pot). Serve immediately with chopped veggies for dipping. Bread too maybe.
NOTE: Goes well with broccoli and cauliflower, but these should be blanched first as they're a little crunchy when totally raw.
Comments: Very Tasty; says 8 servings, but this is a LOT of dip. It could serve 10 or 12. I usually cut it back a bit. |
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