Bagna Cauda Dipping Sauce

Here is the recipe for Bagna Cauda, as mentioned in a Nosheteria posting. The recipe can easily be altered, more or less garlic, etc. it's all to taste. This is for a smaller batch, for dipping artichokes in, but the recipe doubles or triples easily if you're making the dip for crudites. In that case, it's really best if served in a fondue pot or warm ceramic dish, to keep the dip warm and amalgamated.

1/4 cup olive oil
2 tablespoons butter
1 1/2 tablespoons minced anchovy fillets
1 tablespoon minced garlic

In a small saucepan, over medium heat, melt the garlic and anchovies in the olive oil. Stir frequently and watch to make sure you do not scorch the garlic, it should just begin to brown. When the anchovies have melted, fallen apart, and the garlic is slightly browned add the butter, tablespoon at a time. Mix well to incorporate. The dip should be an emulsion, with each component of the dressing well incorporated. Pour into ramekins and serve with steamed artichokes.