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Bagna Càuda

(courtesy of Charleen Marini. Serves 5 to 8)

¾ cup olive oil

6 tablespoons (¾ stick) butter

12 anchovy fillets (start with 6 and add to taste)

6 large garlic cloves, minced

Assorted fresh vegetables, cut into bite-size pieces

1 large loaf crusty Italian or French bread, cut into 2-inch cubes

Cubes of Swiss or Monterey Jack cheese, as desired

Meat of choice (beef, chicken, shrimp), cut into cubes

Add olive oil, butter, and minced garlic to electric frying pan or large, heavy sauté pan. Cook over medium heat for 15 to 20 minutes, stirring occasionally. Sauce will separate. Add whole anchovies. Cook until the garlic becomes brown and anchovies dissolve. Once everything is dissolved and hot, use a fondue fork to dip food of choice.