This is a traditional Italian dip served warm and packed with garlic. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers --and you're instantly in heaven.
- 1/2 cup butter
- 10 Cloves garlic, minced
- 2 X 2 ounce cans anchovy fillets, drained
- 1/3 cup extra-virgin olive oil
- Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and olive oil. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
- When you are ready to serve, return to stove, heat until boiling. Serve hot.