Italian Vegetable Fondue - cooking recipe

Ingredients

1 1/4 c. olive oil
1/2 tsp. pepper
3 cloves garlic, sliced
2 (2 oz.) cans anchovy fillets

Preparation

Pour oil into fondue pot; add garlic and pepper.
Chop anchovies; add to fondue pot with anchovy oil.
Heat until bubbly. Serve as dip for fresh vegetables such as radishes, carrot sticks, small green onions and celery sticks.
Yields 6 servings.