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

  • 1Combine olive oil, peeled garlic, sea salt, cayenne pepper, butter, anchovies, Italian parsley and dried chilies.
  • 2Place all ingredients in an oven and cover with foil. Bake for 300 F for 50 minutes.
  • 3Once 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