- 3/4 cup olive oil
- 8 to 10 garlic cloves, very finely chopped
- 12 anchovy fillets
- 4 Tbs. (1/2 stick) unsalted butter
- About 8 cups trimmed, cut-up vegetables (see
- Slices of coarse country bread for serving
Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table. Serves 6 to 8.