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Bagna Cauda

8 garlic cloves, minced

• 8 garlic cloves, mashed to a paste

• 1 ½ C. olive oil

• 5 oz. white anchovies, drained, patted dry and chopped

• ½ C. butter, cut into pieces

•Black pepper

• Vegetables, bread, seafood for dipping

1. In a small saucepan, cook both garlics in the olive oil with the anchovies, over low heat. Cook for 12-15 minutes, stirring occasionally, being careful not to let the garlic brown.

2. Stir in butter and serve in a fondue pot. Serve with vegetables, bread, seafood for dipping.