"Bagna Cauda" (Italian Garlic & Anchovy Dip)

Remove garlic cloves from head and peel cloves.

Add cloves to a food processor with olive oil. Pulse food processor until garlic cloves are minced (not smooth).

Pour garlic oil into a medium skillet. Over low heat, slowly heat garlic oil for 15-20 minutes. Stir occasionally. Oil should bubble gently. Do not turn heat too high (which would scorch the garlic).

Add anchovies to skillet and shred anchovies into small pieces with 2 forks. Let anchovies melt into the oil for 10-15 minutes over low heat. Stir occasionally.

Remove bagna cauda from heat and add butter. Swirl in until melted.

Serve bagna cauda hot in a ramekin or bowl along with veggies and bread for dipping. If you have a small fondue pot over a warmer or flame, that would be even better!

While anchovies are melting, steam veggies for 5-10 minutes in a covered pot with about an inch of water, if desired. You can also serve some or all veggies raw. Heat bread in oven until warm.

Equipment Needed

Spice Level: