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Bagna Cauda

The Brann's





List of Ingredients



• 6 cups assorted crudites
  
• 3/4 cup olive oil
  
• 1/2 cup unsalted butter
  
• 12 cloves garlic, finely chopped
  
• 1 (2 ounce) can anchovy fillets, well drained, coarsely chopped
  






Instructions



1. Heat oil and butter in a small saucepan over med. heat. Add garlic and saute 1 min. Stir in anchovies. Cook over very low heat, stirring constantly, until anchovies dissolve (about 10 min). Do NOt Allow Butter To Burn. Keep warm in fondue pot or chafing dish.
   
2. Serve with slices of Italian bread to catch drippings.