Garlic Herb Fondue - cooking recipe

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

Preparation

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.