Bagna Cauda - cooking recipe

Ingredients

7 garlic cloves, mashed to a paste
7 garlic cloves, sliced thin
1 1/3 cups olive oil
1 (5 ounce) can anchovy fillets, drained and chopped
1/3 cup butter, cut into pieces
2 tablespoons milk
sliced bell pepper
carrot, sticks
zucchini, sticks
cherry tomatoes
cauliflower
broccoli floret
celery, sticks
1 small button mushroom
green beans
snow peas

Preparation

In a small saucepan, cook garlic paste and sliced garlic in olive oil with anchovies over low heat, stirring occasionally, for 15 minutes (do not let garlic brown).
Stir butter and milk into mixture and transfer to a fondue pot.
Serve warm with accompanying vegetables.