Ingredients:1/2 cup butter 3 tablespoons olive oil
1 can anchovy fillets
3 garlic cloves chili flakes (optional)
Puree the anchovies and garlic cloves: or, just chop both really finely to make a paste.
Heat on low: In saucepan on low heat, add all ingredients. Keep the flame on low so that the butter/oil gets totally infused with the anchovy and garlic. Once the butter melts, just let it continue to sit on the low flame for another 5 minutes. Serve warm. If you use a fondue pot - double or triple the recipe. The little candle fondue bowl pictured above was purchased for $5 at Marshalls.
Vegetables & Stuff to Dip Assortment of raw, steamed or roasted vegetables. I used broccoli, french green beans, radishes (all raw). I also had fresh bread and a few sauteed shrimp. Other ideas include: baby carrots, steamed artichoke hearts, red bell pepper slices, asparagus, celery, zucchini, cauliflower, endive.