Literally translated from Italian, bagna cauda means “warm bath”. This is a rich and savory “warm bath” for vegetables.
Heat ¼ cup of olive oil in a medium sized frying pan. Add the chopped garlic and fry over medium heat until the garlic just starts to turn brown. Remove from the heat. Add remaining olive oil, butter and anchovies.
Serve from a fondue pot or pour into small individual ramekins.
Makes 2 cups
This classic dip is served all over the Piedmonte region in Italy, traditionally raw vegetables are dipped into the sauce. A few pantry items produce this foolproof, tasty and easy appetizer.