Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce)

From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups  peeled garlic cloves
• 1 1⁄2 cups extra virgin olive oil
• 2  ounces butter
• 1 (2 ounce) can anchovies

Directions

1. Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
2. Serve with bread and/or vegetables.