Replicating the taste of "garlic dipping sauce" from various pizza chains is very easy, essentially start with melted butter, and add garlic powder and salt to taste.
While this nails the flavour, the problem is you end up with something that has the consistency and melting properties of butter, instead of the margarine most chains use as the base.
Is there an easy way to replicate the creamy consistency at room temperature, which will liquefy just from the latent heat of sitting in a pizza box? Preferably without using margarine?