Hot Anchovy and Garlic Dip Bagna Cauda

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Total Time
20mins
Prep 10 mins
Cook 10 mins

Another fantastic recipe from the Williams-Sonoma Savoring Italy Cookbook. By, Michele Scicolone.

Ingredients Nutrition

  • 34 cup olive oil
  • 8 -10 garlic cloves, very finely chopped
  • 12 anchovy fillets
  • 14 cup unsalted butter
  • 8 cups trimmed cut-up vegetables (jersalem artichokes, bell peppers, carrots, green onion, celery, cooked potatoes, roasted onions etc)
  • 1 slice of coarse country bread

Directions

  1. 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.
  2. 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.
Most Helpful

5 5

Thank you for this recipe This is the one that i have been looking for

5 5

this recipe is AMAZING!!! Very easy, and delicious.