Warm Garlic Anchovy Dip

1. 1

   In a mortar and pestle or mini-chopper, mash the garlic cloves and 1 tablespoon olive oil into a smooth paste, and transfer to a small bowl.

2. 2

   Mash (or chop) the anchovy fillets into a smooth paste.

3. 3

   (Alternatively, chop or slice the garlic and anchovy by hand, separately.)

4. 4

   Put the garlic (crushed, chopped, or sliced) in the saucepan with the butter, and set over medium-low heat or a tabletop heat source.

5. 5

   Cook slowly until the garlic is thoroughly softened and melted in the butter.

6. 6

   Stir in the anchovies and the remaining olive oil, and heat over a low flame, mashing the anchovies with the back of a spoon until thoroughly disintegrated.

7. 7

   When the bagna cauda is piping hot, whisk the sauce briefly to blend and emulsify, and serve with cut vegetables alongside (see box on following page).

* Per serving · 4 servings · Values may vary.

No additional tips available.