BAGNA CAUDA - OLIVE OIL ANCHOVY DIP RECIPE - (3.3/5)

Bagna Cauda - Olive Oil Anchovy Dip Recipe - (3.3/5) image

Provided by Bujvary

Number Of Ingredients 6

3/4 cup olive oil
6 tablespoons butter, room temperature
12 anchovy fillets
6 large garlic cloves, crushed and minced
fresh vegetables, cut into bite-size pieces
1 large loaf crusty Italian or French bread, cut into 2" slices

Steps:

Blend olive oil, butter, anchovies and garlic in food processor until smooth. Transfer oil mixture to heavy saucepan. Cook over low heat for about 15 minutes, stirring, occasionally. Season with salt and pepper. Pour sauce into a small crockpot or fondue pot. Set fondue pot over burner to keep warm, or set crockpot on LOW setting. Serve with assorted vegetables and bread. Vegetable ideas: red bell pepper slices, broccoli and cauliflower flowerets, sugar snap peas, carrot sticks, green onions, zucchini sticks, etc.. Makes 6 Servings