2 cups butter or Smart Balance
2 pints whipping cream
1 pint half and half
2 cans anchovies
1 head garlic, minced or 4 tsp. minced

In a large pot, cook some of the butter, garlic, and anchovies over moderate heat, for about half an hour or till anchovies have 'disappeared', being careful not to burn the garlic.
Then add the rest of the butter, whipping cream and H&H. Bring it up to a low bubble stirring frequently. Continue to cook at a low bubble, stirring constantly for about an hour or till desired consistancy is reached. We like it really thick so it stays on the bread or veggies for dipping. When its ready, I pour it into a slow cooker set on warm. We laddle it into individual bowls and dip Italian bread, carrot sticks, celery, romain lettuce, or chips into it.

Serves 5 or 6.