Bagna Cauda(Northern Italian Antipasto) - cooking recipe

Ingredients

1/3 c. olive oil
3/4 c. butter or margarine
6 to 8 anchovy fillets, chopped or equivalent anchovy paste
2 cloves garlic, minced
your favorite raw vegetables
your favorite Italian bread, sliced thick

Preparation

Heat butter or margarine and olive oil in saucepan.
Add anchovy and garlic.
Cook on low heat, stirring constantly (if using fillets, ensure they dissolve to a paste).
Transfer to a fondue pot over fondue burner.