--------------------------------FOR DIPPING-------------------------------Cucumbers; peeled, -cut in half, then quartered Fennel -cut in slender wedges Mushrooms Celery; cut in 5 cm pieces Bread, French cut in 8 cm cubes Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread.