Bagna Cauda
A warm, garlicky anchovy butter dip from Piedmont, Italy, served with crusty bread and fresh vegetables. This version is simplified for home cooks.
- Total time
- 15 min
- Servings
- 4
- Calories
- 180
- Protein
- 3g
comfortingsavoryItaliangluten-freeanchovysmoothwarmparty
Ingredients
- 6 cloves garlic
- 8 fillets anchovy fillets
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 leaves basil leaves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Mince the garlic cloves finely. Chop the anchovy fillets into small pieces.
- 2
In a small saucepan, melt the butter with the olive oil over low heat.
- 3
Add the garlic and anchovies, stirring constantly, until the garlic is fragrant and the anchovies dissolve, about 5 minutes.
- 4
Season with salt and pepper, then remove from heat.
- 5
Tear the basil leaves and stir them into the warm dip.
- 6
Serve warm in a small bowl with crusty bread, raw vegetables, or boiled potatoes for dipping.
Tools you’ll need
- small saucepan
- knife
- cutting board
- measuring spoons
- serving bowl
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