Categories: Dips- Spreads- Salsa

Ingredients

• Sauce:
• 6 cups heavy cream
• 3 cans anchovy fillets, drained and mashed
• Veggies:
• 4 cucumbers, peeled, cut in half, then quartered
• 3 bunches green onions, trimmed, cut in 3-inch lengths
• Italian bread sticks
• 12 Tbsp. sweet butter
• 1 Tbsp. minced garlic
• 4 heads fennel, washed, trimmed, cut in slender wedges
• 1 pt. cherry tomatoes
• 1 lb. fresh mushrooms, quartered or halved

Directions

1. Simmer heavy cream in medium saucepan, stirring occasionally, until reduced to half, about 35 minutes.

2. Melt butter in a skillet; add anchovies and garlic; cook 5 minutes, stirring often. Stir in hot cream.

3. Pour into chafing dish. Keep warm over low heat while dipping vegetables.

4. Arrange vegetables and bread on tray around chafing dish.

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