Bagna Cauda

This is a typical dish associated with Piedmont, the region that borders western Liguria, where it is often used as an appetizer. However, its roots are Ligurian, with its use of olive oil and anchovies to form a dipping sauce for vegetables and bread. The more Piedmontese version combines butter and olive oil, although this is also done in Liguria. You may change the proportions by using less butter and more oil (see the variation indicated following the recipe). It is traditional to serve