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Bagna Cauda (Italian Anchovy Dip)

4 tablespoons butter
1/2 cup minced mushroom stems
3 tablespoons finely minced garlic
8 anchovy fillets, drained and minced
1 cup heavy cream, 1/2 pint
1 cup shredded mozzarella
1/8 teaspoon cayenne
1/4 teaspoon sugar
1/8 teaspoon coarsely ground black pepper
salt to taste

Melt the butter and gently saute the mushrooms and garlic. Do not
let them brown. Add the anchovies and stir constantly for about a
minute. Add the remaining ingredients and cook over very low heat
until the cheese is totally melted, whisking continuously. Pour
into a serving dish with its own heat source: candle warmer, electric
hot tray, spirit lamp, etc., to keep warm. Accompany with a basket
of fresh, crisp, chilled raw vegetables.

: Celery sticks, cherry tomatoes, raw mushrooms, cucumber, green
onions, and red bell peppers are excellent for dipping. Yield: 1
1/2 cups.

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