8 garlic cloves, minced
• 8 garlic cloves, mashed to a paste
• 1 ½ C. olive oil
• 5 oz. white anchovies, drained, patted dry and chopped
• ½ C. butter, cut into pieces
• Vegetables, bread, seafood for dipping
1. In a small saucepan, cook both garlics in the olive oil with the anchovies, over low heat. Cook for 12-15 minutes, stirring occasionally, being careful not to let the garlic brown.
2. Stir in butter and serve in a fondue pot. Serve with vegetables, bread, seafood for dipping.