Bagna Cauda Aglio

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   1. Preheat oven to 275F. Peel most of the outer papery skin of the garlic head, but do not remove individual cloves. Cut head cross-sectionally about one-fifth distance from the top, enough to open each clove.

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   2. Place garlic heads in small ramekins with open portions facing up. Top with butter and anchovy. Pour olive oil to cover garlic.

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   3. Bake for 90 minutes.

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   Serve with crusty bread, vegetables, or crackers. The cloves will be nearly caramelized and can be spread. The whole head can be served with a small appetizer knife for removing and spreading each clove.

No additional tips available.