Bagna Cauda (Anchovy, Garlic and Butter Dip)

Ingredients

• 12 anchovy fillets
• 6 large cloves garlic (crushed or minced (about 50g))
• 125 grams (1 stick plus 1 tablespoon) butter
• 2 tablespoons olive oil

Steps

1. 1

   First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer (see note 1).

2. 2

   Add the olive oil, garlic and anchovies to a cold pan. Heat on low for about 15 minutes until the garlic and anchovies have melted together. Don't turn up the heat of the garlic will burn.

3. 3

   Add the butter and stir in until melted. Transfer the sauce to a serving dish (see note 2) and serve with your choice of vegetables and crusty bread.