Bagna Cauda

• 1/2 cup olive oil
• 1/2 cup (1 stick) butter
• 4 cloves garlic, finely chopped
• 6 anchovies (canned or loose-pack), diced
• Pinch of red pepper flakes (optional)
• Salt and freshly ground black pepper
• Red and gold bell pepper strips
• Celery or fennel strips
• Small mushroom caps
• Red or gold cherry tomatoes
• Zucchini or yellow summer squash slices
• Jicama slices
• Snow peas, ends trimmed and blanched for 1 minute in boiling water
• Cauliflower florets, blanched for 1 minute in boiling water
• Broccoli florets, blanched for 1 minute in boiling water
• Cooked whole artichokes
• and/or sourdough bread, thinly sliced

1. In a fondue pot over medium-low heat, combine the olive oil, butter, garlic, anchovies, and red pepper flakes, if using.
2. Season with salt and pepper to taste.
3. Heat until the butter is melted, stirring to blend all ingredients.
4. Reduce the heat to low; the mixture should stay warm but the butter should not brown.
5. Arrange your choice of 5 to 6 vegetable dippers on a platter at the table or in individual salad bowls.
6. Guests can dip a vegetable into the bagna cauda and use a slice of bread to catch the drips.

olive oil, butter, garlic, anchovies, red pepper, salt, red, celery, mushroom caps, red, zucchini, jicama, peas, cauliflower, broccoli, artichokes, bread

Taken from www.cookstr.com/recipes/bagna-cauda (may not work)