Bagna Càuda is a hot dish made from garlic and anchovies melted into a hot olive oil and butter mixture.
It’s been a popular recipe in Provence, France, and Piedmont, Italy since the 16th century.
This dip is best served warm with vegetable crudités or bread.
Bagna Cauda
Serve this garlicky anchovy olive oil dip warm with vegetables or bread
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 4-5 anchovy filets (minced)
- Pinch black pepper
- Pinch lemon zest
Instructions
- In a small sauce pan over medium heat, add olive oil, butter, garlic, anchovies, pepper, and lemon zest.
- Simmer for 5 minutes until all ingredients are melted together, careful not to burn the garlic.
- Pour into a serving bowl. Skip the scum off the top.
- Serve immediately as a dip for vegetables or bread.
