1 c. (2 sticks) butter
1/4 c. olive oil
6 anchovy fillets, chopped
3 cloves garlic, chopped

Italian bread sticks, raw vegetables, including: celery, carrots, cucumbers, asparagus spears, trimmed scallions, sliced zucchini, etc. may be used to dip. In a small saucepan, heat butter, oil, anchovies and garlic until butter is melted and mixture is hot but not boiling. Place pot over a warmer, and dunk bread sticks or pieces or raw vegetables.