Drain the oil from the anchovies into a sauté pan and heat.
Add the chopped garlic to the heated oil and sauté until the garlic starts to color.
Combine the anchovies with the garlic-infused oil and mash it into a paste.
Wash and drain the parsley, removing the leaves from the stems.
Chop the parsley leaves to a medium-fine consistency and add it to the anchovy/garlic mixture.
Turn off the heat and continue to soften the parsley and combine with the paste.
Combine 2-3 Tbsp. of the anchovy paste with the butter in a small butter warmer or container over medium heat.
Stir occasionally to melt the butter to create a warm dipping sauce.
Surround the bagna cauda with fresh Italian bread, savoy cabbage leaves, fresh bell peppers, hot peppers, carrots and celery or other fresh vegetables for service.
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