Classic Bagna Cauda - cooking recipe

Ingredients

1/2 cup butter
1/2 cup olive oil
8 mashed anchovy fillets
2 -3 cloves garlic, mashed
1/2 teaspoon ground black pepper

Preparation

Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.
Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.
Or serve with bread cubes for dipping.
Let the guests dip their choices into the warm sauce with fondue forks.