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LOCATION: Recipes >> Dips >> Bagna Cauda 02

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Bagna Cauda

1/2 cup olive oil
1/4 pound butter
3 to 5 cloves garlic, chopped fine
6 anchovy fillets, mashed
Pepper

Heat the oil and butter together 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 they dissolve into a paste,
about 5 minutes. Add to the pot of hot oil and butter.

Keep hot and use as a dip for celery, artichoke hearts, endive,
cucumbers, green onions and French bread.

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