Bagna Cauda
By: Sheri Wetherell
Published: Wednesday, September 28, 2011 - 2:47pm

Ingredients




3/4 cup olive oil
3/4 stick (6 tablespoons) unsalted butter, room temperature
12 anchovy fillets
6 garlic cloves, chopped
Assorted fresh vegetables, cut into bite-size pieces
1 loaf crusty Italian or French bread, cut into bite-size pieces

Preparation

1 Blend oil, butter, anchovies and garlic in a food processor until smooth. 2 Transfer to a heavy medium-size saucepan and cook over low heat for 15 minutes, stirring occasionally. (Sauce will separate.) Season with salt and pepper. 3 Pour sauce into fondue pot or other flameproof casserole and set over an alcohol burner or gas table burner to keep warm. 4 Serve with vegetables and bread.

About

Bagna cauda, meaning "hot bath" in Italian, is a warm dip of garlic, anchovies, butter and olive oil. It's typically served in the colder months with bread and/or crudite for dipping.