Bagna Cauda: a butter-anchovy dip from Northern Italy, served warm,

Bagna Cauda

The Bagna Cauda recipe (pronounced Báhn-yah Ców-dah), is a rich anchovy-butter dip from Northern Italy.

Served warm, it is an excellent crusty-bread and vegetable dip recipe, a classic. (Comfort food and diet food in one.) Include it in your next "Italian" theme party!

Bagna Cauda

3 2-ounce cans anchovy fillets
6 cloves garlic, peeled
1-1/2 cups butter (3 sticks)
3/4 cup extra-virgin olive oil
3 tablespoons lemon juice
2 teaspoons ground pepper

Mince or press the garlic. Finely chop the anchovy fillets, reserving the oil.

Heat the butter, olive oil and lemon juice in a medium saucepan. Add the anchovy fillets and reserved oil, garlic and pepper. Warm through.

Transfer the sauce to a butter warmer, fondue pot or chafing dish over very low flame, or, if you prefer, you can serve Bagna Cauda in a warm serving bowl, and reheat as needed. But don't burn the butter!

Serve warm with vegetable dippers such as cauliflower, edible-pod peas and carrots, and with crusty bread, which is great for catching the drips. Makes about 3 cups.

More dips like the Bagna Cauda recipe

Rigatoni and Broccoli

Easy Shrimp Fettuccine

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