Sorry Mr. Ferguson, had to beat you to the recipe. ;-) Here's mine, although I'm sure it's not 100% traditional. I used it in my Christmas dinner, and it tasted wonderfully rich. Dipped celery and crusty bread in it, really worked great. I do believe I ended up eating more of this than anything else for the meal. Just kept coming back for more. --- Bagna Cauda (Thanks to everyone for the spelling correction) Category : Appetizer; Seafood Dish; Dipping Sauce; Traditional Ethnic (Italian) Servings : estimate will handle a party size of 4 to 15 persons, give or take. Recipe Variation by : Chris ( firstname.lastname@example.org or email@example.com ) 2 Cans Anchovies (in oil, with capers) 2 sticks of Butter 4 buds of Garlic (nicely chopped) 1/3rd Onion (nicely chopped) 1 pint Half n Half 1 pint Whipping Cream Drain oil from anchovies, pull or slice anchovie filets into fine bits, capers optional. Brown anchovies, capers, garlic, onion, butter, 3/4 half-n-half, 1/2 whipping cream for about 8 to 10 minutes, or until thickened. Add remaining 2/2 whipping cream, mix and serve warm. This works great with just about any vegetables, or bread. Great for parties or family meals. It'll be a big hit with anyone who loves butter, garlic, salt and fish.