Bagna Cauda

We eat this every New Year's Eve in my family.

3 cans anchovies, coarsely chopped
10 cloves garlic, minced
1 stick butter
1 cup extra-virgin olive oil (then add the oil from the anchovy can)

Melt butter in oil over low low low heat. Add garlic. Cook over low low low heat until garlic is golden. Add anchovies. Cook over low low low heat until anchovies have dissolved into a layer of anchovy paste on the bottom of your skillet with chunks of garlic in it. There will still be a layer of oil above the 'chovies, with some butter lather floating on top.

Have your family cluster around the hot skillet (remember, keep it on low low low heat) and dip vegetables and crusty bread into the bagna. Everyone has to eat some, if only to share in the post-bagna garlic perfume.