Bounty And Bagna Cauda
This flavorful anchovy and garlic dip is perfect for a cozy gathering. The combination of butter, olive oil, garlic, and anchovies creates a rich and savory spread that pairs wonderfully with a variety of vegetables. The warm, comforting aroma will fill your kitchen as you prepare this delicious dip. Serve it alongside a colorful assortment of veggies for a delightful and satisfying appetizer or snack.
— Constant Cookbook
Ingredients
- 1/2 cup butter 3 tablespoons olive oil
- 1 can anchovy fillets
- 3 garlic cloves chili flakes (optional)
Instructions
- Puree the anchovies and garlic cloves: or, just chop both really finely to make a paste.<, asparagus, celery, zucchini, cauliflower, endive.
- Heat on low: In saucepan on low heat, add all ingredients. Keep the flame on low so that the butter/oil gets totally infused with the anchovy and garlic. Once the butter melts, just let it continue to sit on the low flame for another 5 minutes. Serve warm. If you use a fondue pot - double or triple the recipe. The little candle fondue bowl pictured above was purchased for $5 at Marshalls.
- Vegetables & Stuff to Dip Assortment of raw, steamed or roasted vegetables. I used broccoli, french green beans, radishes (all raw). I also had fresh bread and a few sauteed shrimp. Other ideas include: baby carrots, steamed artichoke hearts, red bell pepper slices
Cook Time
0M
Prep Time
PT0M
Yield
1/2 cup serves 4 as appetizer or a nice party dip
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