Crudités (Bagna Cauda)

Cuisine, May 1982

15 minutes — 6 Servings

Ingredients

6	cup	crudités (large-cut, assorted - see notes below.)
3⁄4	cup	olive oil
1⁄2	cup	unsalted butter
12	clove	garlic (finely chopped)
2	ounce	anchovy fillets (well drained, coarsely chopped)

Instructions

Arrange crudités on platter; refrigerate, covered.

At serving time, heat oil and butter in small heavy saucepan over medium heat. Add garlic; saute 1 minute. Stir in anchovies. Cook over very low heat, stirring constantly, until anchovies dissolve, about 10 minutes. (Do not allow butter to brown.)

Serve as dip for crudités directly from saucepan or in small earthenware fondue pot. Keep warm.

Notes

The dip makes approximately 1 1/2 cups.

What are crudités?
Crudités include any type of vegetable one might eat raw with dip. These can include carrots, celery sticks, tender green beans, green and red bell pepper strips, cauliflower, broccoli florets and zucchini.