Rosemary Bagna Cauda with Vegetables

1. 1

   In a metal fondue pot, heat 2 tablespoons of the oil over medium-low heat.

2. 2

   Add the anchovies and garlic and cook, stirring constantly, until the garlic softens and the anchovies dissolve into a paste, about 2 minutes.

3. 3

   Add the remaining oil, rosemary, and chiles.

4. 4

   Cook slowly just until the oil is warm, about 5 minutes.

5. 5

   Remove from the heat and let the bagna cauda stand for 30 minutes.

6. 6

   When ready to serve, reheat the bagna cauda over low heat until just warm.

7. 7

   Transfer to a metal fondue pot and keep warm over a low flame.

8. 8

   Serve with the dipping ingredients of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.