by: Kate McMillan
Cook Time
15 minutes
Prep Time
10 minutes
Yield
6–8 servings
Total Time
15 minutes
Prep Time
10 minutes
Yield
6–8 servings
summary
A classic Italian appetizer loaded with flavor. This warm garlic and anchovy dip is so easy to make and such a lovely hors d'oeuvre. The combination of olive oil and butter is intoxicating! Serve this bagna cauda recipe with fresh crisp cut up vegetables and warm sliced bread or breadsticks.
ingredients
- ½ cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely chopped
- 8 anchovies
directions
- Add all ingredients to a cold pan and set over low heat. Cook, stirring and breaking up the anchovies with a wooden spoon, for 15 minutes. Transfer to a bowl and serve at once with vegetables for dipping.
notes
Traditional bagna cauda is served in a dish over a small flame to keep the dip warm. This isn’t necessary, but you do want to serve it right away.
Vegetables that are delicious with this crudites and bagna cauda recipe: carrots, radish, watermelon radish, cucumbers, endive and fennel.
You start this dip in a cold pan so the flavors come together slowly and so you don’t burn the garlic.
