Bagna Cauda With Cream (Dip)

Total Time
35mins
Prep 15 mins
Cook 20 mins

Growing up in a community known as "Little Italy," this was always a staple at any party, especially when the men got together to play cards! For sure this is an artery blocker, a heart attack waiting to hit, BUT if you like garlic and anchovies, but all means take the risk!

Ingredients Nutrition

Directions

  1. Brown garlic in oil in a deep skillet.
  2. Add anchovies and butter, stirring until hot.
  3. Reduce heat.
  4. Stir in cream and heat just til warm.
  5. Serve immediately, with any raw veggies or Italian bread for dipping.
Most Helpful

5 5

I had heard about Bagna Calda but never eaten or made it. When I saw the recipe I had to go for it. We like garlic and ansjovis, and that is a must when you decide to make this. I made it twice, the first time as posted, but it has the tendency to stay separated, the second time I cut up the ansjovis, cooked them a bit longer and after I took it from the heat I took a little handwisk and whisked it until it came together having the concistency of a sauce and the ansjovis were broken up completely. Although I changed the stucture, I did stick to the same ingredients. I served it with vegetables and toasted mini pita's which I sprinkled with some fresh lemon juice just before dipping. A new appetizer for us, which I will make again!

5 5