Instructions:

Italian Veggie Fondue

1 1/4 cups olive oil
3 cloves garlic, sliced
1/2 teaspoon freshly-ground pepper
2 (2 ounce) cans anchovy fillets

Pour oil into fondue pot; add garlic and pepper. Chop anchovies. Add to fondue pot with anchovy oil. Heat until bubbly.

Serve as dipping sauce for fresh vegetables such as radishes, zucchini sticks, carrot sticks, small green onions and celery strips.

Yields 6 servings.