A traditional, favorite Italian dip of simple construction but complex, wonderful flavor. Served hot, the deep garlic flavor enhances everything dipped into it, offering exciting taste sensations.

Bagna Cauda (Garlic Dip)
The Bagna Cauda is kept hot in the middle of the table. Guests dip celery, cooked and cooled artichokes, endive, cucumbers, green onions, and Italian bread into this mixture.
Recipe type: Dips and Salsas
Serves: 8
  • 1/2 Cup olive oil
  • 1/4 pound butter (1 stick)
  • 5 cloves garlic, chopped fine
  • 6 anchovy fillets, chopped or mashed
  • 1 dash pepper
  1. Heat the oil and butter together in an earthenware pot over hot water or in a double boiler.
  2. In another pan cook the garlic in a bit of the oil until it is soft.
  3. Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes.
  4. Add all to the pan of hot oil and butter.
  5. Serve hot with a selection of raw and cooked vegetables and bread for dipping.


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