Prep 15 mins
Cook 0 mins
A traditional italian dip for bread.
- In a heavy sauce pan, bring whipping cream to a boil and cook till reduced to half stirring frequently.
- Melt butter in another sauce pan and add anchovies and garlic. Cook till garlic is soft but do not brown.
- Stir in cream and bring to a simmer, do not boil.
- Pour into a small fondue pot and place over a warmer.
Boy do I love Bagna Cauda, both this creamy style and the other. Serve it for guests and they won't leave the chafing dish! This is easy and delicious. Doesn't hurt to add even more garlic in this since it's cooked anyway - I use a lot more. I like to serve it with crusty bread and veggies. Heavenly - thanks for posting!