Recipe - Jo Parodis Bagna Caulda

BAGNA CAULDA
2 cup Oil, Olive
One half cup Butter
3 Garlic cloves; crushed
2 cn Anchovy fillets

FOR DIPPING
Cucumbers; peeled,
cut in half, then quartered
Fennel
cut in slender wedges
Mushrooms
Celery; cut in 2 inch pieces
Bread, French
cut in 3 inch cubes

Heat together the olive oil, butter and garlic. Add the anchovy fillets and
simmer for one hour. Keep warm over low heat or a hot plate, as each guest
dunks vegetables in the hot dip, and don't forget the French bread.