Bagna Cauda

It’s difficult to go wrong with garlic and anchovies and if you warm them up with a bunch of good olive oil, you’ve got a winning dip. Banga cauda is perfect for winter parties or those evenings when you want to graze your way through dinner.
Bagna Cauda
makes a bit more than a cup
1 cup extra virgin olive oil
4 Tbsp butter
10 cloves garlic
2 tins anchovies
Mince the garlic and cook on low heat in the butter and olive oil until soft. Add the anchovy and cook until everything is smushy. Remove from heat and allow to cool for two hours or more to allow the flavors to mellow. Reheat, whisking to incorporate the oil and solids. Serve the bagna cauda hot with a variety of vegetables (lightly steamed) and breadsticks for dipping.