An Italian dish often served in cooler months, 'bagna cauda' is a delicious dipping sauce for your favorite root crops.

Recipe:

1. Blend 1 cup olive oil, 12 anchovy fillets and 6 garlic cloves in a food processor or blender until smooth. Transfer to a saucepan and simmer over low for 15 minutes.
2. Serve sauce warm with slices of crusty bread and assorted crunchy root vegetables like baby turnips and radishes.