Ingredients
¾ cup olive oil
6 cloves garlic, finely chopped
8 anchovies fillet in oil, drained
4T butter, cut into small pieces, cold pepper
Vegetables:
raw bell peppers, endive, fennel, roasted peppers,
1. Wash and cut the vegetables into sticks.
2. In a small saucepan, combine the olive oil, garlic, and anchovies over low heat, stirring until the anchovies are dissolved, about 5 minutes. Be sure to be careful and not burn the garlic.
3. Remove the pan from then heat and add the cold butter and whisk until combined. Add 4-5 grinds of pepper.
4. Pour the sauce into a small ramekin and serve warm with vegetables.
TIPS & TRICKS
• Make sure to use good quality olive oil.
• The dip can be made ahead and reheated over low heat.
• The dip is best severed warm, so use a butter warmer, serve in little dish over candle, or keep in pan and reheat as needed.
• This dip is incredible to toss with pasta or use as a topping for crostini.
• You can serve it drizzled over vegetables or just roasted peppers as a first course.
• Raw cucumbers are also nice with this. Cooked cauliflower, boiled potatoes or a baguette loaf, cut on diagonal are also lovely.