Bagna Caulda

This simple and tasty little dish has been a much loved and requested tradition in my family.  A poor Italian feast, passed on to my mother from her Italian Father and Grandparents, it only recently occurred to me how incredibly healthy and paleo this dish is.  Over the years this is the dish that visiting relatives would always demand from my mother, I've made it on rafting trips and my brother once made it at his camp on the Grand Teton.  It is decadent, and will fill your house with the smell of garlic and fish, but I promise your family will love it.  Just don't tell them about the anchovies.  

Ingredients:

• 1 stick butter (pasture fed butter like Keary Gold)
• 1/2 cup olive oil
• 6 clove garlic, chopped small
• one small jar or tin anchovies, diced to oblivion
• sliced sticks of veggies of choice:  celery, peppers, cauliflower, cooked artichoke,  carrots, lettuce
• Sliced fresh baguette

combine first four ingredients in small pot or fondue pot, bring to boil.  Gather round and dip veggies in, using bread or lettuce as a plate.  Easiest dinner ever, the only thing to clean up is the oil that will drip on your chin!