Cut the garlic into small pieces.
Cut each anchovy fillet into pieces.
Cut the peppers into small pieces.
Put into the processor bowl with the olive oil and chop very finely .
Melt the butter in a pan and, with the machine running, pour it into the feeder tube until the mixture is creamy.
Put into a pan with the lemon juice and pepper to taste.
Heat very slowly until the mixture boils and then simmer for 10 minutes until creamy.
Keep hot over a table heater or hot plate.
Serve with crusty bread and a selection of raw vegetables for dipping.
Note This hot dip is particularly good with summer vegetables such as radishes, tiny tomatoes, cauliflower florets, scallions, fennel and crisp lettuce hearts.