|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic||12 Clove (60 gm), minced|
|Canned flat anchovies||2 Ounce, rinsed, drained, chopped (1 Can)|
|Half and half||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Italian bread/French bread||1 , thinly sliced|
|Assorted vegetables||4 Cup (64 tbs) (A Mix Of Carrot And Celery Sticks, Cherry Tomatoes, Mushroom Caps, Blanched Green Beans, Cooked Artichoke Leaves, Cabbage Wedges, Red- Or Green-Bell-Pepper Strips, Zucchini Slices, Yellow-Squash Or Jerusalem-Artichoke Slices)|
In a medium saucepan, melt 1/4 cup butter or margarine over low heat.
Add garlic; saute about 1 minute.
Stirring frequently, cook until anchovies dissolve into a paste.
Add remaining 1/4 cup butter or margarine, half and half and whipping cream.
Cook over low heat about 15 minutes or until mixture reduces to about 1-3/4 cups and is thick enough to coat a spoon.
Pour into a fondue or other pot; keep warm over an alcohol flame or candle warmer.
Serve warm with a basket of bread and a selection of raw vegetables.
Guests can dip vegetables in sauce, then hold a slice of bread under vegetables to catch any dribbles.