Bagna Calda contributed by Nancy WilsonIngredients Hot Dip Ingredients 1/4 pound butter 1 to 1-1/2 cup olive oil 1 to 2 cans anchovy fillets 8-10 cloves chopped garlic Whole cream (optional) Dipping Foods Bite size fresh vegetables (broccoli, celery, cauliflower, lettuce, cabbage, zucchini, etc.) Italian crusty bread in chunks PreparationIn large skillet combine all hot dipping sauce ingredients. Cook for 5 minutes on med/low until the anchovies have disintegrated. Raise heat and cook until bubbling, then simmer to keep hot. Serve as a hot dip with the items listed for dipping, or any breads or vegetables of your liking. Enjoy! Makes approximately 2 cups of hot dip.
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