Title: Bagna cauda (bon'-ya cod'da)
 Categories: Dips
      Yield: 1 Servings
 
    1/2 c  Olive oil
      1    Stick (1/4 lb) butter
      5    Chopped fine garlic cloves
      6    Anchovy fillets chopped,
           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 and butter. The hot dip is kept in the middle of the table.
  Celery, endive, cucumbers, green onions, Italian bread and cooked and
  cooled artichokes are dipped into it.
  
  File