Hot Anchovy and Garlic Dip Bagna Cauda

• olive oil↗3⁄4 cup
• garlic cloves↗8 -10

  very finely chopped

• anchovy fillets↗12
• unsalted butter↗1⁄4 cup
• trimmed cut-up vegetables (jersalem artichokes, bell peppers, carrots, green onion, celery, cooked potatoes, roasted onions etc)8 cups
• slice of coarse country bread1

Step-by-step instructions

1. 1

   In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.

2. 2

   Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.