Classic Bagna Cauda

Name: Classic Bagna Cauda
Ingredients: 1/2 cup unsalted butter; 1/4 cup olive oil; 6 cloves garlic, peeled and sliced tissue-thin; One 2-ounce can anchovy fillets, drained; Salt, if needed; Fresh vegetables, for serving

Classic Bagna Cauda was pinched from <a href="https://cooking.nytimes.com/recipes/1012852-classic-bagna-cauda" target="_blank" rel="noopener">cooking.nytimes.com.</a>

"This recipe appeared in an article in The Times by Craig Claiborne. The sauce is timeless, but you may want to update the selection of vegetables. Featured in: Bagna Cauda, 1960...."

INGREDIENTS

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1/2 cup unsalted butter

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1/4 cup olive oil

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6 cloves garlic, peeled and sliced tissue-thin

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One 2-ounce can anchovy fillets, drained

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Salt, if needed

•

Fresh vegetables, for serving

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