Bagna Cauda, Argentinian Style
From: March Jacob's mom via Jenny
Date: 2010-01-12

7/8 of a cup or 14 tablespoons of butter (200g)
2 heads of garlic, pealed
4.5 cups of cream 
15 anchovies (or less if you want)
1/2 cup crushed pecans
milk to add gradually

Cut the garlic in tiny peices and cook with the butter.  As soon as
they get slightly golden (watch they don't burn) add the achovies and
the cream and milk. The last think you add is the nuts, and then you
lick your fingers!

As I mentioned the main dipping ingredients they have are 
1. Chunks of chicken (not in squares, but broken up by hand - no
bones)
2. lettuce
3. tiny meat balls that I think were slightly fried
4. They also had raviolies but I like the chicken and the lettuce for
some reason

They also had small slices of french bread to catch the drippings as
you bring it to your mouth across the table!

I don't know how much this makes...well I guess around 5 cups.  They
also dont really mention much about the milk...I guess you add that to
get it to a certain consitancy, but I would imagine not much. It is
not as thick as fondue obviously.