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Warm Garlic Dip 

Think of it as "Italian Fondue".


  • 4 cloves, garlic - crushed
  • 1 1/2 ounces, butter - melted
  • 4 ounces, salted anchovies
  • freshly ground black pepper
  • 1 cup, Epicurean Mission Extra Virgin Olive Oil


  1. Sauté the crushed garlic and chopped anchovy fillets in the oil. Stir constantly until the anchovies disintegrate. Add butter and mix. Add pepper to taste.
  2. Serve in a pot, for everyone to dip the vegetables in, or in individual terracotta bowls. The garlic's flavor becomes somewhat milder if you let the cloves to soak in milk for a few hours or add a touch of cream at the last minute.

Serves: 4

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm