Bagna Cauda

This is also known as warm anchovy dip, but don't run away! A Mediterranean classic, Bagna Cauda is truly delicious, and makes munching on blanched broccoli and cauliflower florets, asparagus and green beens or raw celery and jicama sticks a memorable experience. Bagna Cauda should be eaten warm, so plan ahead.

1/2 cup extra-virgin olive oil

1/2 stick (4 tablespoon) butter

6 cloves garlic, thinly sliced

8 to 10 anchovy fillets, patted dry and finely chopped

Freshly ground black pepper

1. In a small saucepan, heat olive oil and butter over medium heat. Add garlic and anchovies. Cook gently for 5 minutes, until garlic is fragrant (but not brown). Add pepper to taste.

2. Transfer to a hot pot or heated dish and serve with vegetables