""Bagna Cauda" is an Italian Garlic & Anchovy Dip traditionally served at Christmas Eve dinner in Italian homes. Simply put, it’s an olive oil dip, served hot and infused with tons of garlic and anchovies. It’s assertive and complex and unexpectedly delicious!"
Traditional Bagna Cauda
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Prep time 30mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 10 large garlic cloves
- 2 ounce flat fillet anchovies in olive oil, can drained
- 2/3 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- Assorted veggies, to serve
- Bread, to serve
Method
Step 1
Remove garlic cloves from head and peel cloves.
Step 2
Add cloves to a food processor with olive oil. Pulse food processor until garlic cloves are minced (not smooth).
Step 3
Pour garlic oil into a medium skillet. Over low heat, slowly heat garlic oil for 15-20 minutes. Stir occasionally. Oil should bubble gently. Do not turn heat too high (which would scorch the garlic). Add anchovies to skillet and shred anchovies into small pieces with 2 forks. Let anchovies melt into the oil for 10-15 minutes over low heat. Stir occasionally.
Step 4
For veggies and bread to dip: While anchovies are melting, steam veggies for 5-10 minutes in a covered pot with about an inch of water, if desired. You can also serve some or all veggies raw. Heat bread in oven until warm. Remove bagna cauda from heat and add butter. Swirl in until melted.
Step 5
To serve: Serve bagna cauda hot in a ramekin or bowl along with veggies and bread for dipping. If you have a small fondue pot over a warmer or flame, that would be even better!