Bagna CaudaNorthern Italian Antipasto

Ingredients

• 13 c olive oil
• 34 c butter or margarine
• 6 to 8 anchovy fillets chopped or equivalent anchovy paste
• 2 cloves garlic minced
• your favorite raw vegetables
• your favorite Italian bread sliced thick

Directions

1. Heat butter or margarine and olive oil in saucepan
2. Add anchovy and garlic
3. Cook on low heat stirring constantly if using fillets ensure they dissolve to a paste
4. Transfer to a fondue pot over fondue burner