Creamy Bagna Cauda

1. 1

   Saute garlic in butter until light brown but NOT SCORCHED.

2. 2

   Add anchovy filets, then cream.

3. 3

   Hold out about 1/2 cup cream and combine with cornstarch.

4. 4

   Stir thickener into mixture.

5. 5

   Bring to a SIMMER but DO NOT BOIL.

6. 6

   Stir constantly until thickened.

7. 7

   You can place this in a fondue pot and serve with small, bite size assorted veggies or bread cubes.

8. 8

   Some suggestions are carrot slices, artichoke hearts, cherry tomatoes, celery slices, cabbage leaves, Belgian Endive, broccoli florets, etc.

9. 9

   Guests can dip their choice into the warm sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.