Bagna Cauda

• 7 garlic cloves, mashed to a paste
• 7 garlic cloves, sliced thin
• 1 1/3 cups olive oil
• 1 (5 ounce) can anchovy fillets, drained and chopped
• 1/3 cup butter, cut into pieces
• 2 tablespoons milk
• sliced bell pepper
• carrot, sticks
• zucchini, sticks
• cherry tomatoes
• cauliflower
• broccoli floret
• celery, sticks
• 1 small button mushroom
• green beans
• snow peas

1. In a small saucepan, cook garlic paste and sliced garlic in olive oil with anchovies over low heat, stirring occasionally, for 15 minutes (do not let garlic brown).
2. Stir butter and milk into mixture and transfer to a fondue pot.
3. Serve warm with accompanying vegetables.

garlic, garlic, olive oil, anchovy, butter, milk, bell pepper, carrot, zucchini, cherry tomatoes, cauliflower, broccoli floret, celery, button mushroom, green beans, snow peas

Taken from www.food.com/recipe/bagna-cauda-70270 (may not work)