Bagna Cauda Recipe

In a medium saucepan, combine the olive oil and butter over low heat.

Add the minced garlic and chopped anchovy fillets to the pan.

Stir the mixture gently until the garlic is fragrant and the anchovies have dissolved, about 5-7 minutes.

Add the red pepper flakes and black pepper, stirring to combine.

Remove the saucepan from heat and stir in the chopped parsley.

Transfer the bagna cauda to a serving dish or fondue pot to keep warm.

Arrange the assorted fresh vegetables on a platter for dipping.

Serve the warm bagna cauda alongside the vegetables for dipping.

Spice Level: