Bagna Cauda
5m prep 5m cook 10m ready
About 1 cup Traditionally, this dip is served with Steamed Artichokes or young cardoons, celery, and fennel. But, really, any tender vegetable is enhanced by a dip in this garlicky bath.
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Ingredients
- Your choice of crudités
- 1 stick (4 ounces) butter
- ½ cup olive oil
- 8 anchovy fillets, mashed
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
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Step 1.
Have ready: Your choice of crudités
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Step 2.
Place in a heavy fondue pot or other heavy pot: 1 stick (4 ounces) butter; ½ cup olive oil; 8 anchovy fillets, mashed; 4 garlic cloves, minced; ½ teaspoon salt; ½ teaspoon black pepper
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Step 3.
Simmer gently for 5 minutes, stirring occasionally. Using fondue forks or skewers, dip the vegetables in the warm sauce.
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