Bagna Cauda
An Italian dip made with garlic.
Ingredients
- 1 head garlic separated into cloves and peeled
- 10 each anchovy fillets chopped
- ½ cup olive oil extra virgin
- ½ cup butter unsalted
- raw vegetables carrots, celery, fennel, radicchio for dipping
- bread for serving
Instructions
- Combine the garlic, anchovies, olive oil, and butter in a small saucepan.
- Cook the mixture over low heat, stirring occasionally, until the garlic is soft and fragrant and the anchovies have melted into the oil and butter, about 15-20 minutes.
- Remove the pan from the heat and let the mixture cool slightly.
- Arrange the raw vegetables on a platter.
- Pour the bagna cauda into a fondue pot or other small, warm serving vessel and place it in the center of the platter.
- Serve the bagna cauda with the vegetables and bread for dipping.
Notes
Enjoy this delicious, garlicky Italian dip with friends and family!