Laura - here is a basic Bagna Cauda recipe. I would double it to serve as part of an appetizer buffet:

3/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, room temperature
12 anchovy fillets
6 large garlic cloves, chopped

Mash garlic and anchovies and heat in olive oil and butter for about 15 minutes to combine flavors. Serve warm in fondue pot with raw veggies to dip. Slices of bread are nice with it, and can be used as sort of an edible "napkin" under the dipped veggie, catching the drips between pot and mouth.
I've used leftovers of this to dress cooked potatoes, or, with vinegar added, to dress salads.

Enjoy!