Bagna Cauda can be served fondue style or just served in a bowl for dunking, dipping or in my case ladling. A perfect dip for lightly grilled or broiled vegetables, truly a perfect party dish.
1/2 lb butter (2 sticks)
Heat butter, olive oil, red pepper flakes and crushed black pepper in a skillet or sauce pan over low heat. Add garlic and anchovies (oil and all) and mash to a paste with a fork as they become tender or leave the garlic whole if you prefer.
Can be used as a sauce for pasta (add more Parmesan cheese). For dunking try some steamed, grilled or broiled broccoli , Cardoon, Celery, Bok Choy leaves, Cauliflower etc.
How about dunking some breadsticks wrapped with prosciutto….delicious or drizzle on some salad greens.
Better when kept warm