Hot Anchovy And Garlic Dip
|Heavy cream||2 1⁄4 Cup (36 tbs)|
|Olive oil||2 Tablespoon|
|Anchovies||12 , mashed|
|Minced parsley||2 Tablespoon|
|Minced garlic||1 1⁄2 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Assorted fresh vegetables||1 Cup (16 tbs), peeled, seeded, and cut into strips where appropriate (Carrots, Celery, Scallions, Fennel, Mushrooms, Peppers, Etc.)|
|Italian bread sticks||3|
Pour cream into a small heavy saucepan and boil, stirring frequently, until reduced to about 1 cup.
Melt butter in olive oil over low heat.
Add anchovies, parsley, garlic, and pepper.
Stirring constantly with a wire whisk, slowly pour in reduced cream.
Stir and simmer sauce 1 to 2 minutes.
Do not allow the sauce to boil. (Dip should have the consistency of thin mayonnaise.)