Bagna Cauda
(Piedmontese warm olive oil dip)

1 cup of extra virgin olive oil
8-10 garlic cloves-finely minced
12 anchovies- finely minced
4 Tbls of European butter
Assorted vegetables and a crusty bread for dipping.

Warm the olive oil in a sauce pan
Add the butter and warm together until the
butter foams.
Add the garlic and cook for one minute.
Stir in the anchovies,mashing with a wooden spoon.
Remove from the heat and keep the dip warm on a trivit with
a. small candle