Vegetable Dip - cooking recipe

Ingredients

1 small can chopped green chili peppers
1 small can chopped black olives
2 green onions, chopped
1 small firm tomato, chopped
1 Tbsp. oil
2 Tbsp. red wine vinegar
salt, pepper and garlic salt to taste
1/2 c. butter
5 Tbsp. olive oil
6 or 8 cloves garlic, sliced thin
2 oz. can anchovy fillets (about 1/2 c.), chopped
vegetable strips of your choosing, for dipping

Preparation

In a
saucepan
heat
together
butter, oil and garlic. Let them steep
for
15
minutes without letting the fat boil. Add anchovy fillets.
Stir
and blend the anchovies until they are dissolved,
without
allowing
the
fat
to boil or brown. Prepare a dish
of fresh vegetable strips to dip in the sauce. When serving, keep the sauce hot over a spirit lamp.