Bagna cauda

MAKES 8 SERVINGS

1/2 cup butter
1/2 cup olive oil
6 cloves garlic, peeled and thinly sliced
8 flat anchovy fillets, minced
2 tablespoons whipping cream
Italian bread, cubed
Assorted raw vegetables cut into bite-size pieces

In a small saucepan over low heat, combine butter, olive oil, garlic, anchovies and whipping cream.

Gently heat until butter has melted and flavors have blended, about 15 minutes, stirring occasionally. Transfer to a fondue pot or chafing dish to keep warm. Dip bread and/or vegetables into mixture.

Nutrition facts per serving: 249 calories, 26 g fat, 9 g saturated fat, 41 mg cholesterol, 0 g carbohydrates, 3 g protein, 98 mg sodium, 0 g fiber

Ann Bodigor, Village of Lakewood