Bagna Cauda Dip Recipe

Heat butter and olive oil in a saucepan over medium heat until butter foams. Add anchovies and garlic, cook and stir for 4 to 5 minutes; add pepper. Remove from heat and gradually stir in the sour cream. Heat but do not boil. Pour into a chafing dish and keep warm. Stir occasionally.

Serve with assorted vegetables such as cauliflower, artichoke hearts, cucumber, zucchini, carrot and celery sticks. Cubes of French bread may also be used.