Best Italian Anchovy And Ricotta Dip Recipes

BAGNA CAUDA RECIPE

Bagna Cauda Recipe image

This Bagna Cauda recipe is made with only four ingredients; anchovies, garlic, butter and a little olive oil. Made for dipping vegetables and crusty bread into it's the most delicious and simple appetizer.

Provided by Emily Kemp

Time 10m

Number Of Ingredients 4

Ingredients

12 anchovy fillets
6 large cloves garlic (,minced)
3/4 cup (125g) butter
2 tbsp olive oil

Steps:

First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer, cut into slices ready to serve.
Heat a little oil in a pan and add the anchovy fillets and crushed/minced garlic. Heat the anchovies and garlic until the anchovies dissolve and mix in with the garlic.
Give it long enough so the garlic is cooked but not browned or burnt. Add the butter then remove the pan from the heat.
Whisk the butter, anchovies and garlic together until it's all thoroughly combined then transfer the dip into a warm ramekin and serve.

Nutrition Facts : Calories 192 kcal, ServingSize 1 serving

WARM GARLIC ANCHOVY DIP

Warm Garlic Anchovy Dip image

Categories Sauce Garlic Buffet Raw Anchovy

Yield makes about 1 cup of dipping sauce, for 6 appetizer servings with vegetables

Number Of Ingredients 6

Ingredients

4 to 6 plump garlic cloves, peeled
6 tablespoons extra-virgin olive oil, plus more as needed
2-ounce can anchovy fillets packed in olive oil, drained (2 tablespoons packed)
4 tablespoons butter
Recommended Equipment
A deep earthenware saucepan or terra-cotta fondue pot with heat source

Steps:

In a mortar and pestle or mini-chopper, mash the garlic cloves and 1 tablespoon olive oil into a smooth paste, and transfer to a small bowl. Mash (or chop) the anchovy fillets into a smooth paste. (Alternatively, chop or slice the garlic and anchovy by hand, separately.)
Put the garlic (crushed, chopped, or sliced) in the saucepan with the butter, and set over medium-low heat or a tabletop heat source. Cook slowly until the garlic is thoroughly softened and melted in the butter. Stir in the anchovies and the remaining olive oil, and heat over a low flame, mashing the anchovies with the back of a spoon until thoroughly disintegrated.
When the bagna cauda is piping hot, whisk the sauce briefly to blend and emulsify, and serve with cut vegetables alongside (see box on following page).

BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)

Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer) image

This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables.

Provided by crd5055

Categories Appetizers and Snacks Seafood

Time 35m

Yield 32

Number Of Ingredients 5

Ingredients

1 ½ cups vegetable oil
¾ cup minced garlic
4 (2 ounce) cans anchovy fillets packed in olive oil, drained
3 (4 ounce) cans sardines packed in olive oil, drained
1 cup butter

Steps:

Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.1 g, Cholesterol 35.1 mg, Fat 8.6 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 4 g, Sodium 301.4 mg