Bagna Cauda - Anchovy and Garlic Dip
1 cpeeled garlic cloves
2 ozbutter melted
1/2 tspsea salt minced
2 ozcanned chopped anchovies or sardines
1 tspchopped fresh italian parsley or dried parsley
1 colive oil, enough to cover the garlic
1/2 tspdried chilies or cayenne pepper
How to Make Bagna Cauda - Anchovy and Garlic Dip
- Combine olive oil, peeled garlic, sea salt, cayenne pepper, butter, anchovies, Italian parsley and dried chilies.
- Place all ingredients in an oven and cover with foil. Bake for 300 F for 50 minutes.
- Once cooked spread on anything you please! I like it best with bread or if you throw it in pasta. If there are leftovers you can save it in the fridge for a week or so. Enjoy!