Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          anchovy fillets -- (2oz)
                        thinly sliced
   1      cup           olive oil
   1      cup           heavy cream
     1/2  cup           butter
                        assorted vegetables
  20      cloves        garlic -- peeled and

Preparation:

Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies. Place in HEAVY saucepan and add oil, butter and garlic. Cook over very low heat for about 1 hour. Sauce should barely bubble during this time. Add cream and simmer 5 more minutes. Serve warm with assorted vegetables cut into bite sized pieces.