Bagna Cauda: 1 stick butter, 1/2 c olive oil, 3 anchovy fillets, 4 cloves garlic and pinch of red pepper flakes. Saute the anchovies until dissolved in the butter and oil with the garlic and pepper flakes. Put in fondue pot or some other dish that can keep it warm. Serve with broccoli, veg, or crusty bread for dipping. Warning. You really need to like anchovies.