|Butter||1⁄2 Cup (8 tbs)|
|Olive oil||1 Cup (16 tbs)|
|Anchovy fillets||4 Ounce|
|Garlic||12 Clove (60 gm)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Vegetables/Bread sticks||1 Cup (16 tbs)|
Melt butter in a heavy-bottomed saucepan, earthenware casserole dish or stove-to-table baking dish.
Add olive oil, chopped anchovies and garlic, mix well.
If desired, add truffle and or cream, mix well.
Simmer 1 hour to let flavors blend.
If necessary, transfer mixture to a heatproof serving dish, keep warm at the table over a heat source.
Serve hot dip with bread sticks and or assorted fresh vegetables, such as celery, cauliflower, bell peppers, zucchini, cucumber, cherry tomatoes, green onions, carrots, mushrooms, broccoli, fennel, artichoke hearts or radishes.