Classic Bagna Cauda

1. 1

   Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.

2. 2

   Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.

3. 3

   Or serve with bread cubes for dipping.

4. 4

   Let the guests dip their choices into the warm sauce with fondue forks.

* Per serving · 4 servings · Values may vary.

No additional tips available.