Anchovie Vegetable Dip

INGREDIENTS

¾ cup extra virgin olive oil

6 garlic cloves, crushed

4 ½ ounce can anchovy fillets, finely minced

1 stick butter 

Raw vegetables (carrots, celery, fennel, cauliflower, mushrooms), cut into strips

Ciabatta bread

DIRECTIONS

Cook oil, garlic and anchovies in saucepan and place over low heat. Stir until the anchovies dissolve. Do not let garlic brown. Add butter. Leave over low heat until butter melts. Season with pepper.

Transfer to a warmer.

Serve the vegetables and bread on a platter. 

INGREDIENTS

¾ cup extra virgin olive oil

6 garlic cloves, crushed

4 ½ ounce can anchovy fillets, finely minced

1 stick butter 

Raw vegetables (carrots, celery, fennel, cauliflower, mushrooms), cut into strips

Ciabatta bread

DIRECTIONS

Cook oil, garlic and anchovies in saucepan and place over low heat. Stir until the anchovies dissolve. Do not let garlic brown. Add butter. Leave over low heat until butter melts. Season with pepper.

Transfer to a warmer.

Serve the vegetables and bread on a platter.