Piedmontese, fondue style appetiser, or snack called Bagna Cauda, this dip prepared in a pot over a candle or burner is a delight. How do you prepare yours ? Do you have a Dip you wish to share with us ? Here is my Grandmom Margherite´s take on the old recipe ... * 8 servings. Ingredients: 1 cup Evoo 3/4 cup cream 12 garlic cloves thinly sliced or minced 1 two ounce tin or jar of Anchovies in Evoo rinsed and sliced 1/ 2 stick of Butter room temperature salt and freshly ground black, rose, green and white pepper 2 red bell peppers 2 green peppers 4 celery stalks cut into lengthwise strips 2 heads of Lettuce of choice ( we use Endive and Radicchio leaves ) 3 carrots peeled and sliced into lengthwise strips Radishes Cherry tomatoes ripe and red or tomatoes of choice 1. Heat Evoo, 1/4 cup cream and garlic in a heavy saucepan over very low heat until the garlic begins to break apart, stirring fairly often for 25 minutes 2. add the anchovies and cook 2 minutes on slow flame 3. add remaining ingredients with the butter and 1/2 cup cream, simmer and stir until slightly thickened about 8 minutes 4. adjust salt and pepper 5. set up veggies on a platter or wooden board and serve the Bagna Cauda in centre and serve. 6. Suggestion: Dipping Crusty bread and sipping sparkling or still wine of choice or beer of choice, pairing wonderfully ... Enjoy. Margaux.