Best Bagna Cauda Anchovy And Garlic Dip Recipes

Bagna Cauda - Anchovy and Garlic Dip image

Provided by Nancy Chung

Time 1h5m

Number Of Ingredients 7

1 c peeled garlic cloves
2 oz butter melted
1/2 tsp sea salt minced
2 oz canned chopped anchovies or sardines
1 tsp chopped fresh italian parsley or dried parsley
1 c olive oil, enough to cover the garlic
1/2 tsp dried chilies or cayenne pepper

Steps:

1. Combine olive oil, peeled garlic, sea salt, cayenne pepper, butter, anchovies, Italian parsley and dried chilies.
2. Place all ingredients in an oven and cover with foil. Bake for 300 F for 50 minutes.
3. Once cooked spread on anything you please! I like it best with bread or if you throw it in pasta. If there are leftovers you can save it in the fridge for a week or so. Enjoy!

Hot Anchovy and Garlic Dip Bagna Cauda image

Provided by Raqstar

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

3/4 cup olive oil
8 -10 garlic cloves, very finely chopped
12 anchovy fillets
1/4 cup unsalted butter
8 cups trimmed cut-up vegetables (jersalem artichokes, bell peppers, carrots, green onion, celery, cooked potatoes, roasted onions etc)
1 slice of coarse country bread

Steps:

In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.

Nutrition Facts : Calories 358.5, Fat 35.8, SaturatedFat 8.8, Cholesterol 27.1, Sodium 360.7, Carbohydrate 6.9, Fiber 0.4, Sugar 0.1, Protein 3.6