Bagna Cauda with French Breakfast Radishes

Bagna cauda is one of my favorite ways to showcase great anchovies. At its simplest, the dip consists of just gently warmed butter, olive oil, minced anchovies, and garlic. I like to use an immersion blender at the end, because it both emulsifies the dressing and collects the anchovy bones in its blades. The result is a pleasantly smooth dip with a punch in every bite.

The warm dip is often served with crisp vegetables as a snack, sometimes sitting over a small burner to keep it war