Bagna Cauda/ Warm Garlic Anchovy Dip

1. 1

   Slice garlic into very thin slices and put it in a bowl with milk.

2. 2

   Set aside.

3. 3

   (This is optional, to help soften the garlic and does not go into the bagna cauda.)

4. 4

   In a sauce pan melt oil and butter over very low heat to avoid a boil.

5. 5

   Drain milk and add garlic.

6. 6

   Allow garlic to slowly meld into the oil to form a smooth paste, about 20 minutes stirring several times.

7. 7

   Add chopped anchovies and mash into the olive oil and garlic.

8. 8

   Stir occasionally until anchovies dissolve and blend in with the garlic.

9. 9

   Serve with raw seasonal veggies or as a drizzle over crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.