Bagna Cauda

This is a hot dip, or literally hot bath, common in the hills of
Italy.  It is loaded with salt and fat, so it is one of those dishes that
you prepare "once in a while, " but you must be careful because
you could very well become addicted.
 

½ cup olive oil

1 stick (¼ pound) butter

3 - 5 cloves galic, chopped fine

6 anchovy fillets, chopped or mashed

Pepper

Heat the oil and butter together in an earthenware pot over hot
water or in a double boiler.  In another pan cook the garlic in a bit
of the oil until it is soft.  Add the anchovy fillets, and cook until
the fish dissolves into a paste, about 5 minutes.  Add all to the pan
of hot oil.
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The bagna cauda is kept hot in the middle of the table.
Guests dip celery, cooked and cooled artichokes, endive, cucumbers,
green onions, and Italian bread into this lovely mixture.

SERVES 8

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