Bagna Cauda Recipe:

Raw vegetables for dipping (celery is traditional) but your choice
2 cups heavy cream
1 heaped teaspoon of crushed or minced garlic
1 matchbox size cube of butter & drizzle of extra-virgin olive oil
14 chopped anchovy fillets
Pinch of cayenne pepper
1 tablespoon chopped fresh parsley (optional)
1 loaf crusty Italian or French bread, sliced

In a large saucepan over medium-high heat, add butter, olive oil and garlic. Cook garlic for a minute then add anchovies. Stir for another minute or 2 then add the cream & stir. Let simmer & stir occasionally to prevent scorching/burning on bottom for approximately 15 minutes or until the cream has thickened and reduced by half. Stir in the pinch of cayenne pepper. Remove from heat and let cool slightly.

Pour into a bowl, throw some parsley on top. Dip & eat!