Every region or even town make Bagna Cauda different. My fathers family came from Ivrea in northern Italy. The way he made it was 1 can of anchovies, 1 can of sardines, a few cloves of garlic, about a tablespoon of butter and some olive oil. Cook it til it all breaks down. You might have to add more oil if it's too thick. When done you dip slices of vegetables like pepper, cauliflower, celery, carrots or any other veggie you like. He always made us hold a slice of bread under whatever you were dipping in it to act as a plate this way you didn't drip it all over the place then when you were done you put the leftover bagna cauda on the bread and eat it. On my mother's side of the family they made it different but I'm not sure how it was made other than no sardines and I know they used cream in it, but that's all I can remember of that recipe. When you eat it people know the next day cause they'll tell you "You stink". LOL