Piedmontese warm anchovy and garlic dip

Steps

1. 1

   Peel the garlic, remove any green shoots if needed, and slice it very thinly. Cut the vegetables into batons or wedges for serving.

2. 2

   Gently melt the butter with the olive oil in a small saucepan. Add the garlic and cook over very low heat for 10 minutes without letting it color.

3. 3

   Add the anchovies and mash them with a spoon until they melt into the sauce.

4. 4

   Pour in the cream and let it simmer for 2 to 3 minutes more, until smooth and fragrant.

5. 5

   Serve the bagna cauda hot in a small warm pot or fondue-style dish, surrounded by the raw vegetables.