Hot Anchovy and Garlic Dip Bagna Cauda
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 177.44 ml olive oil
- 8-10 garlic cloves, very finely chopped
- 12 anchovy fillets
- 59.14 ml unsalted butter
- 1892.72 ml trimmed cut-up vegetables (jersalem artichokes, bell peppers, carrots, green onion, celery, cooked potatoes, roasted onions etc)
- 1 slice of coarse country bread
directions
- 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.
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