Hot Anchovy Dip
|Unsalted butter||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Canned anchovy fillets||4 Ounce, drained and mashed (2 Cans, 2 Ounce Each)|
|Garlic||3 Clove (15 gm), finely sliced|
|Green pepper||1 , seeded and cut into strips|
|Red pepper||1 , seeded and cut into strips|
|Celery stalks||2 , cut into sticks|
|Carrots||2 , sliced lengthwise and cut into sticks|
|Cauliflower||1⁄2 , broken into flowerets|
1) In a pan placed over low heat, heat the oil and butter till the butter has melted.
2) Add the garlic and anchovies and gently simmer for about 10 minutes, occasionally stirring till blended.
3) Transfer the hot dip to a fondue pot and keep it hot over a burner. On plates around the pot, decoratively arrange vegetables, meats, etc., and dip into the sauce before eating.