Creamy Bagna Cauda

Directions

1. 1
   Saute garlic in butter until light brown but NOT SCORCHED.
2. 2
   Add anchovy filets, then cream.
3. 3
   Hold out about 1/2 cup cream and combine with cornstarch.
4. 4
   Stir thickener into mixture.
5. 5
   Bring to a SIMMER but DO NOT BOIL.
6. 6
   Stir constantly until thickened.
7. 7
   You can place this in a fondue pot and serve with small, bite size assorted veggies or bread cubes.
8. 8
   Some suggestions are carrot slices, artichoke hearts, cherry tomatoes, celery slices, cabbage leaves, Belgian Endive, broccoli florets, etc.
9. 9
   Guests can dip their choice into the warm sauce.