Bagna Càuda

Ingredients:

• 1 cup of extra virgin olive oil
• 10 cloves of garlic, peeled and minced
• 1 tin of anchovy fillets (about 2 oz), drained and chopped
• 1 cup of heavy cream
• 1 teaspoon of fresh lemon juice
• Salt and pepper to taste
• Assorted raw vegetables for dipping (like bell peppers, radishes, and carrots)

Instructions:

1. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook until it is fragrant but not browned.
2. Add the chopped anchovies to the pan and cook, stirring, until they have melted into the oil.
3. Reduce the heat to low and stir in the heavy cream. Cook, stirring occasionally, until the mixture is thick and creamy.
4. Stir in the lemon juice and season with salt and pepper. Taste and adjust the seasoning as needed.
5. Serve the Bagna Càuda warm, with the raw vegetables for dipping.