BAGNA CAUDA DIP
Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature or reheat gently in a saucepan. Serve the dip in ceramic bowls set over warming candles with steamed broccoflower and toasted country bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Melt butter in a small saute pan over medium-low heat. Add garlic, and cook until softened but not browned, 1 to 2 minutes. Add anchovies and oil, and reduce heat to low. Cook, stirring occasionally, until mixture is softened and lightly browned, about 20 minutes. Remove from heat; let cool slightly.
- Transfer the mixture to the jar of a blender, and add milk; puree until thick and smooth, about 2 minutes. Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.
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