bagna cauda - anchovy and garlic dip

Name: Bagna Cauda - Anchovy and Garlic Dip
Prep time: 15 min
Cook time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup(s) peeled garlic cloves; 2 ounce(s) butter melted; 1/2 teaspoon(s) sea salt minced; 2 ounce(s) canned chopped anchovies or sardines; 1 teaspoon(s) chopped fresh italian parsley or dried parsley; 1 cup(s) olive oil, enough to cover the garlic; 1/2 teaspoon(s) dried chilies or cayenne pepper

(1 RATING)

13 Pinches 2 Photos

Nancy Chung

Alhambra, CA

Updated on Oct 25, 2013

Perfect Appetizer! I looked up this recipe when I went to a garlic based restaurant called Stinky Rose in Hollywood. It's delicious with warm bread.

Rate

prep time 15 Min

cook time 50 Min

method Bake

yield 4

Ingredients

1 cup peeled garlic cloves
2 ounces butter melted
1/2 teaspoon sea salt minced
2 ounces canned chopped anchovies or sardines
1 teaspoon chopped fresh italian parsley or dried parsley
1 cup olive oil, enough to cover the garlic
1/2 teaspoon dried chilies or cayenne pepper

How To Make bagna cauda - anchovy and garlic dip

Step 1

Combine olive oil, peeled garlic, sea salt, cayenne pepper, butter, anchovies, Italian parsley and dried chilies.

Step 2

Place all ingredients in an oven and cover with foil. Bake for 300 F for 50 minutes.
Step 3

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!
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