Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups oil -- olive
1/2 cup butter
3 garlic cloves -- crushed
2 cans anchovy fillets
***-----FOR DIPPING***
cucumbers; peeled -- cut in half, then
-- qu
fennel -- cut in slender
-- wedge
mushrooms
celery -- cut in 2 inch
-- pieces
bread -- french
cut in 3 inch cubes
Preparation:
Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread
