Cook until garlic becomes golden brown - garlic goes from perfectly golden to burned quite quickly so keep an eye on it.
Immediately remove from the heat and stir in parmesan and pepper - It should not need salt because of the anchovies and parmesan so only add some if you have tasted it first.
Serve warm drizzled over grilled vegetables or as a dip - which I like to serve over greek yogurt (like the picture) for better dip-ability.
Notes
If you are not into anchovies you can absolutely still make this - it might need a touch of sea salt added at the end to balance the flavors out.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/bagna-cauda/