2 c. heavy cream
1 garlic clove, minced
1 tsp. thyme leaves
1/8 tsp. pepper
2 oz. can anchovy fillets, drained and mashed
3 tbsp. butter
1 tsp. salt
1 tsp. oregano leaves
1 tsp. fresh chopped basil

In a 2 quart saucepan over medium heat, reduce heat, reduce cream by boiling to about 11/3 cups. Stir often. Remove from heat. In hot butter, cook garlic for 1 minute. Stir in other ingredients until smooth. Pour into 1 quart candle warmer dish or fondue pot. Serve with an assortment of prepared vegetables and bread sticks.