Bagna cauda

1/2 cup olive oil
 1/4 pound butter
 3 to 5 cloves of garlic, chopped fine
 6 anchovy fillets, mashed
 Pepper
 
 Heat the oil and butter together in a double boiler.  In another pan,
 cook the garlic in a bit of the oil until it is soft.  Add the anchovy
 fillets, and cook until they dissolve into a paste, about 5 minutes.
 Add to the pot of hot oil and butter.
 
 Keep hot and use as a dip for celery, artichoke hearts, endive,
 cucumbers, green onions and French bread.