Bagna cauda with vegetable crudités

This is my adapted version, which everyone enjoys. Excellent as a starter or buffet dish.
INGREDIENTS
100 g butter
100 g extra virgin olive oil
100 g anchovies in oil
6 garlic cloves
1 carton cooking cream, 200 ml
1 carton fresh whipping cream, 200 ml
I heat oil, butter, anchovies and garlic in a saucepan.

I keep heat low until anchovies dissolve.

I stir with a small whisk.

Once dissolved, I remove garlic.

I squeeze it in a garlic press.

I let pulp fall into oil.

I stir and add cream.

I whisk until cream combines with oil.

It should be thick and creamy.

I boil and turn off.

I have a special bagna cauda pot warmed by a candle at the table.

I light the candle and pour sauce.

I prepare vegetable batons or small slices. Each guest takes sauce in a bowl and dips vegetables. I used orange and purple carrots, celery, cucumbers, tomatoes and lightly blanched artichokes, also good raw. Peppers, mushrooms, radishes and spring onions are excellent too.