Bagna Cauda

Bagna càuda, (from the Piedmontese "hot dip"), is a warm dip typical of Piedmont, Italy, but with numerous local variations. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. In the past walnut or hazelnut oil would have been used. Sometimes, truffles are used in versions around Alba.

The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta).

Daniel Gritzer, at https://www.seriouseats.com/, simmers his garlic in water or milk for about 10 minutes to soften it. He says it more easily mashes up this way.

1/2 cup olive oil
1 stick (1/2 cup) unsalted butter
6 garlic cloves, minced
4-6 anchovy fillets, finely chopped
salt to taste

In a food processor, blend garlic, anchovies, and 1/4 cup olive oil into a smooth paste.

In a pan, heat butter and olive oil over low to medium heat. Bring to a gentle simmer, careful not to brown butter/milk solids. Mix in garlic and anchovy paste.

Simmer for another 7-10 minutes. Remove and spoon over roasted vegetables.

Recipes

Bagna Cauda Egg Sandwich (Nancy Silverton's version of Bagna Cauda has lemon zest and juice added to brighten the flavors)
Brussel Sprouts and Eggs with Bagna Cauda