- 1 1/4 cups Filippo Berio extra virgin olive oil
- 2 tablespoons butter
- 5 - 6 cloves garlic, minced
- 6 - 8 anchovies in salt, rinsed and deboned and cut into pieces
- Heat olive oil and butter over very low heat until butter dissolves, then add garlic and cook until very soft, about a half hour; then add anchovies and allow to melt into mixture. Place in bowl to serve with an assortment of raw vegetables for dipping. Consider a mix of carrot, fennel, onion, sweet peppers, broccoli or cauliflower florets, celery, mushrooms, artichoke leaves, radish, etc.
This recipe was featured on Season 24 - Episode 2406.