Categories: Appetizers, Dips, Sauces, Italian 
      Yield: 4 servings 
  
--------------------------------BAGNA CAULDA-------------------------------- 
      2 c  Oil, Olive 
    1/2 c  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.