Bagna Cauda - Anchovy and Garlic Dip

2
Nancy Chung

By
@tasteecooks

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.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
15 Min
Cook:
50 Min
Method:
Bake

Ingredients

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

How to Make Bagna Cauda - Anchovy and Garlic Dip

Step-by-Step

  1. Combine olive oil, peeled garlic, sea salt, cayenne pepper, butter, anchovies, Italian parsley and dried chilies.
  2. Place all ingredients in an oven and cover with foil. Bake for 300 F for 50 minutes.
  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!

Printable Recipe Card

About Bagna Cauda - Anchovy and Garlic Dip

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: Italian




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