Jo Parodi's Bagna Caulda

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 cups oil -- olive
1/2 cup butter
3 cloves garlic -- crushed
2 cans anchovy fillets
--------FOR DIPPING---
1 medium cucumbers
1 medium fennel -- cut in slender wedge
1 pint mushrooms
1 medium celery -- cut in 2 inch pieces
1 loaf french bread --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