This one is completely wicked but it is really important that everyone in the room likes garlic!
This dish was inspired by a visit to The Stinking Rose restaurant in San Francisco.
Take a whole bulb of garlic (no, not one clove, a dozen or so cloves!) and peel it all. Put the garlic into a small food processor or blender. Process briefly so that the garlic is all finely chopped.
Open and drain a tin on anchovy fillets, and add to the blender. Also add a couple of tablespoons of good-quality olive oil. (Don't be tempted to use the oil from the anchovies, which really does not taste as good.) Blend until you have a smooth paste.
Transfer the contents of the blender to a small saucepan, and cook gently for three or four minutes. Stir frequently. Then add an ounce of butter, and stir continuously until the butter has all melted. Then pour into a small bowl to serve.
This dip is best served warm, with pitta bread heated up in the toaster and then sliced into narrow strips (half-inch wide or so). Prepare lots, since your guests will love it!