A family friend made bagna cauda for me and it has been my favorite dipping sauce since. If you like garlic, you’ll love this! It’s traditionally served warm with crusty Italian bread, endive, or roasted potatoes on Christmas Eve.
Prep Time::20 mins
Cook Time::30 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 50 mins
Servings::12
Yield::2 cups
Ingredients
½ cup butter
10 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, drained
1 pint extra virgin olive oil
Directions
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant. Reduce heat to low. Mix in anchovy filets and oil. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
Cook’s Note
I know some people who substitute heavy cream for the oil, or use half cream and half oil.