Fresh Bagna Cauda

An Italian favorite, Bagna Cauda is a warm dip
served with fresh vegetables as an appetizer.
Literally translated from Piedmontese dialect,
it means "warm sauce". Bagna Cauda is usually
served with fennel, peppers, celery and carrots.

Ingredients:
2 (2 ounces) cans anchovy fillets, drained
1/2 cup butter
10 cloves garlic, minced
1 pint heavy cream

Directions:
Melt butter in a medium saucepan over medium heat.
Stir in garlic and cook until tender.
Reduce heat to low. Mix in
anchovy filets and heavy cream.
Saute and stir until thickened.
Remove from heat, cover and chill
in the refrigerator approximately 2 hours.
Return the mixture to medium heat,
stirring occasionally, until bubbly.
Serve hot as dip.
Serve with crusty Italian bread,
raw cabbage wedges, lettuce,
bread sticks or crackers.