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bagna cauda - anchovy and garlic dip

(1)
tasteecooks avatar
Recipe by
Nancy Chung
@tasteecooks
Alhambra, CA

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.

(1)
yield serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For bagna cauda - anchovy and garlic dip

  • 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

  • 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!
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