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Prep 10 mins
Cook 10 mins
Another fantastic recipe from the Williams-Sonoma Savoring Italy Cookbook. By, Michele Scicolone.
Make and share this Hot Anchovy and Garlic Dip Bagna Cauda recipe from Food.com.
- In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
- Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.
Thank you for this recipe This is the one that i have been looking for
this recipe is AMAZING!!! Very easy, and delicious.