Bagna Cauda - Rosalie Serving

Ingredients

• 1 to 2 sticks pure unsalted butter
• 6 tablespoons olive oil
• 6 garlic cloves, minced
• 2 (2-ounce) cans anchovies
• 1 teaspoon course black pepper
• 1/2 cup cream, optional
• 1 large red bell pepper, julienne sliced
• 1 green bell pepper, julienne sliced
• 2 celery sticks, cut in 4-inch pieces, and flattened
• 2 to 3 carrots sliced medium thin for dipping
• Romaine stiff leaves cut in pieces
• sliced zucchini
• 1 loaf crusty Italian bread, broken into pieces