HOT ANCHOVY AND GARLIC DIP BAGNA CAUDA

Hot Anchovy and Garlic Dip Bagna Cauda image

Provided by Raqstar

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

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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