Bagna Cauda

Ingredients:

• 1/2 cup olive oil
• 1/4 pound butter
• 3 to 5 cloves of garlic, chopped fine
• 6 anchovy fillets, mashed
• Pepper

Preparation:

• Heat the oil and butter together in a double boiler.
• In another pan, cook the garlic in a bit of the oil until it is soft.
• Add the anchovy fillets, and cook until they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter. Keep hot and use as a dip for celery, artichoke hearts, endive, cucumbers, green onions and French bread.