I went to a BBQ party in New York last month that was held by the Grand Poobah of the BBQ-Brethren, Phil Rizzardi. It was a weekend filled with lots of beer, liquor and mounds of some of the best BBQ in the country. It was an amazing party and I learned a lot about cooking (in my sober moments). One of the recipes that I learned was for a creamy garlic dip/fondue called Bagna Cauda. It is an Italian dish whose name is a derivation of "bagna caldo" which means "hot bath". This recipe isn't the traditional recipe but it will knock your socks off. Be careful. It is addicting.
1 lb. melted butter 2 cans cream of chicken soup 2 cans cream of mushroom soup (or 4 cans of cream of mushroom soup) 1 tube anchovy paste or 1 can of anchovies 1/2 cup minced garlic 1 pint heavy cream
Add all ingredients, except the cream to a pot of medium heat (a crock pot is a great choice). Stir until blended well. Some butter will never blend. Add heavy cream. Mix well to desired thickness.
You can serve it with raw veggies like carrot and celery stick if you want to fool yourself into believing that this is something really healthy but we serve with lots of crusty bread for dipping. Make sure there is one person around that is strong enough to pull everyone else away. This is so good that it is almost impossible to stop eating it.
The Survival Gourmet