Warm Bagna Cauda
|Butter||4 Ounce (125 g)|
|Olive oil||30 Milliliter (2 tablespoons)|
|Garlic||3 Clove (15 gm), finely chopped|
|Anchovy fillets||6 , finely chopped|
|Cream||1⁄4 Pint (150 ml)|
|Vegetables||1⁄2 Cup (8 tbs) (for dipping)|
1. Melt the butter with the oil in a saucepan. Add the garlic and anchovies and cook gently, stirring and mashing with a wooden spoon until the ingredients have almost formed a paste.
2. Stir in the cream and heat through without boiling.
3. Pour the dip into a chafing dish and serve with vegetables for dipping: sticks of carrot, celery and cucumber, cauliflower florets, radishes and green and red pepper rings.