This is a creamy garlic dip that has Italian origins where it is served as a main course with various vegetables and breads to dip into it.
I've seen this in Italian cookbooks and it's "Bagna Cauda." When my family makes it, after we saute the garlic and add the anchovies (but before the heavy whipping cream reduced by half!) we cook some steak in it, cut into dippable strips. After we remove the steak, we add some more garlic (because a lot sticks to the steak) and a little more anchovies and then add the cream. Note: You should stir the cream really quickly for it to blend the best. We love this stuff so much we have annual Bagna Cauda parties. - 22 Jun 2003 (Review from Allrecipes USA and Canada)
I have learned that in the Italian countryside, it matters not what it is called, but that it is an awesome dish. My family has served this for years. We call it bunya cauda. I think it really just depends on the family for its pronunciation. We have substituted this for the traditional Christmas dinner. We tend to serve it with regular cabbage, bell peppers, cauliflower, broccoli and just basically our favorite veggies & italian bread. In my experience in making it, people either love it or hate it. Its all about the garlic! LOL - 19 Apr 2006 (Review from Allrecipes USA and Canada)
AWESOME! I added some shrimp, scallops, and spinach. Served it with pasta. Sort of like a seafood scampi. My husband was in heaven. - 04 Apr 2003 (Review from Allrecipes USA and Canada)