A family friend made bagna cauda for me and it has been my favorite dipping sauce since. If you like garlic, you'll love this! It's traditionally served warm with crusty Italian bread, endive, or roasted potatoes on Christmas Eve.
Ingredients
- 0.5 cups butter
- 10 cloves garlic , minced
- 2 cans anchovy fillets , 2 ounce
- 1 pint extra virgin olive oil
Instructions
-
1
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant. Reduce heat to low. Mix in anchovy filets and oil. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
-
2
Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
Nutrition Facts
Per serving
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