Warm Bagna Cauda Dip
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), mashed|
|Canned flat anchovy fillets||2 Ounce, finely chopped and drained (1 Can)|
|Vegetables||1 Cup (16 tbs)|
Choose a heatproof container that will be only about half filled by the sauce.
In it, combine the butter, olive oil, garlic, and chopped anchovies.
Stir over moderate heat until mixture bubbles.