1/2 lb butter (2 sticks)
6-8 garlic cloves, crushed
6 tablespoons extra virgin olive oil
1 teaspoon freshly cracked black pepper
1/8 teaspoon hot red pepper flakes
1 2 oz. can or jar anchovies
salt or Parmesan cheese, to taste (optional)

Heat butter, olive oil, red pepper flakes and crushed black pepper in a skillet over low heat. Add garlic and anchovies and mash to a paste with a fork as they become tender. Season with salt or parmesan cheese if desired.

Use for dipping vegetables or as a side dressing for antipasto.

Can be used as a sauce for pasta (add more Parmesan cheese). Add lightly steamed broccoli chunks to pasta/noodles and top with Bagna Cauda for a wonderful side dish.