Bagna Cauda is another way to enjoy crudites and fondue.  It is a flavor bomb of anchovy, garlic, spicy red pepper, olive oil, and butter.  You can also drizzle it on eggs, toss fresh pasta in it, and dunk bread in it. The lemon wash on the vegetables not only cuts the fatty taste but it helps keep them from browning.

I first learned about this magical Piemontese dip from a sidebar in Steve Jenkins' Cheese Primer, 

"This appetizer takes its name from bagno caldo, Italian for 'hot bath'. "

1. Cut the vegetables into sticks or smaller dipping sizes, leave rough leaves like kale or chard whole.

2. Squeeze the half lemon into a bowl of ice-cold water and let the vegetables rest in it until you are ready to eat.

3. In a small saucepan, crush the anchovy and garlic together with a spoon. Turn the heat up to medium and add the olive oil. Heat up the mixture enough for it to bubble and then reduce it to low heat. Add the butter and red pepper. Avoid browning the garlic!

4. Transfer to a fondue pot or small bowl with a dishtowel wrapped around the bottom to keep it warm.

5. Drain and pat dry the vegetables before serving.

Let me know what you think of it! I can't stop.