Garlic Herb Fondue   
Can be used for vegies, shrimp, crab, scallops, or crusty bread
 

Ingredients:
8 garlic cloves, chopped
6 anchovy fillets, rinsed
1 tablespoon fresh parsley
1 tablespoon fresh rosemary
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1/2 teaspoon chili flakes
1 lemon, zest of
1/2 cup sweet butter
1/2 cup olive oil
1/2 cup heavy cream
fresh ground pepper

 

Directions:
Puree garlic, anchovies, herbs and zest in a food processor. Heat butter and oil until the butter melts. Stir in the garlic mixture and chili flakes and cook gently for 5 minutes. Add pepper. You can store in covered in refridgerator until ready to use 2-3 days. Before serving reheat in fondue pot over low heat. Stir in cream and heat. Do not allow to boil.
10-12 servings