Jo Parodi's Bagna Caulda

Course : Dips
Serves: 4
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2 cups oil -- olive
1/2 cup butter
3 cloves garlic -- crushed
2 cans anchovy fillets
-----for dipping-----
2 medium cucumbers peeled -- cut in half, then quartered
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 / Directions:

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

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