Hot Anchovy And Garlic Dip Bagna Cauda - cooking recipe

Ingredients

3/4 cup olive oil
8 -10 garlic cloves, very finely chopped
12 anchovy fillets
1/4 cup unsalted butter
8 cups trimmed cut-up vegetables (jersalem artichokes, bell peppers, carrots, green onion, celery, cooked potatoes, roasted onions etc)
1 slice of coarse country bread

Preparation

In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.