Bagna Cauda (Garlic Dip) Recipe




Bagna Cauda (Garlic Dip) Ingredients

1/2 cup olive oil
1/4 lb butter (1 stick)
5 garlic cloves, chopped fine
6 anchovy fillets, chopped or mashed
1 dash pepper

A Recipe for
Bagna Cauda (Garlic Dip)

 

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




Bagna Cauda (Garlic Dip)

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Bagna Cauda (Garlic Dip) Directions

Heat the oil and butter together in an earthenware pot over hot water
or in a double boiler. In another pan cook the garlic in a bit of the
oil until it is soft. Add the anchovy fillets, and cook until the
fish dissolves into a paste, about 5 minutes. Add all to the pan of
hot oil and butter. The Bagna Cauda is kept hot in the middle of the
table. Guests dip celery, cooked and cooled artichokes, endive,
cucumbers, green onions, and Italian bread into this mixture.

Serves: 8

 

 

 

 

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Bagna Cauda (Garlic Dip) Recipe from the Recipes-To-go.com Appetizer Recipe Cookbook

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