Warm Bagna Cauda Dip
20 Oct 2009
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), mashed|
|Canned flat anchovy fillets||2 Ounce, finely chopped and drained (1 Can)|
|Vegetables||1 Cup (16 tbs)|
Choose a heatproof container that will be only about half filled by the sauce.
In it, combine the butter, olive oil, garlic, and chopped anchovies.
Stir over moderate heat until mixture bubbles.
Warm Bagna Cauda Dip Recipe