Bagna Calda Hot Dip (Italian) - cooking recipe

Ingredients

3/4 c. olive oil
4 Tbsp. butter
4 cloves garlic, minced
8 anchovies, chopped
salt to taste
1 to 1 1/2 c. sour cream

Preparation

Melt butter with olive oil in a small pan, preferably Earthenware.
Saute garlic until light brown.
Don't let it scorch.
Add anchovies and mash with the back of a wooden spoon. Cook over medium heat 3 minutes.
Stir in sour cream.
Cook until hot, 3 or 4 minutes.
Serve in a fondue pot with bread sticks, celery, strips of green peppers, cabbage or any vegetables as dippers.