(Northern Italian Anchovy-Garlic Dip) Recipe – a delicious recipe with garlic, milk, extra-virgin olive oil, vegetables, yellow onion. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Trim garlic cloves; if desired, halve lengthwise and remove germ from center. (Very developed green germs can add a subtle bitterness to the sauce, though our tests with younger garlic showed no noticeable difference between batches made with and without a more beige germ.) Slice garlic.
2
In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes.
3
Drain garlic well. Wipe out saucepan, then return garlic to saucepan and cover with olive oil. Cook over very low heat until garlic is very soft and can easily be smashed with a wooden spoon, about 10 minutes.
4
Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick puree forms. (If desired, you can very quickly puree the bagna cauda with an immersion blender to make an even smoother sauce.)
5
Serve hot with raw vegetables and slices of roasted onion (if using).
611
kcal
Calories
32
g
Fat
71
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 head garlic, peeled (about 14 medium cloves; 60g once peeled), 1 cup (235ml) milk or water (see note), 1/2 cup (120ml) extra-virgin olive oil, 100g, and more.
Yes, (Northern Italian Anchovy-Garlic Dip) Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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