Bagna Cauda: A Warm dip made up of anchovies, olive oil and butter.
1/2 cup plus 2 tablespoons extra-virgin olive oil
4 to 5 cloves garlic, peeled and minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
Raw vegetables: ( I used the below but use whatever your heart desires
Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted Everything s Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and whisk a bit more until everything is blended and very very creamy.
Then Dip Baby Dip