Bagna Cauda Dip with Veggies

This is a warm Italian dip made of anchovies, olive oil, and garlic. Serve this dip with crusty French bread, assorted raw vegetables, or even steamed shrimp. Have guests dip vegetables into the dip using the french bread as a "plate" to catch the garlicy sauce.

1 (2oz) cans Anchovy Fillets thinly sliced
1 - 1/2 cups Olive Oil
6 Garlic Cloves , peeled and finely chopped
1/2 cup Melted Butter
Assorted Vegetables, cut into bite sized pieces for dipping
French Baguettes, cut into small rounds

Heat 1/4 cup of olive oil in a medium sized frying pan. Add the garlic and sautee over medium heat until the garlic just starts to brown. Remove from heat.

Add remaining olive oil, butter, and anchovies. Mix well and return to heat. Mixture can be kept warm in a small crock pot or a fondue-type pot.