ANCHOVY-GARLIC DIP (BAGNA CAUDA)
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Meaning "hot bath," Bagna Cauda is an Italian dish that was traditionally served steaming hot as a cold-weather meal, with lots of fresh bread for dipping.

2 cans (2 oz each) anchovy fillets
1/2 cup margarine or butter, softened
2 cloves garlic, cut into halves
Snipped parsley
Vegetable Dippers (See NOTE)
or Italian bread sticks

Drain anchovies, reserving 1 tablespoon oil. Process anchovies, reserved oil, margarine and garlic in blender on medium speed, scraping
sides of blender frequently, about 1 minute. Garnish with parsley. Serve at room temperature with Vegetable Dippers.

Note:
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These can include carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems.