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In a medium sauce pan, place the tin of anchovies and their oil, the butter, garlic, salt, and vinegar and begin to cook on medium low heat.
Simmer until the anchovies are melted and the garlic has lost its raw odor, this takes around 3 minutes.
Now pour in the heavy cream.
Give it a good stir and bring it just to the start of a boil.
Your dip is now done.