Bagna Cauda Dip
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32 people made this
A lovely warm dipping sauce which should be served with vegetables or crusty bread for dipping. Delicious!
10 cloves garlic, minced
90g (a small bottle) anchovy fillets, drained
475ml thickened cream
Extra time:2hours chilling ›
- Melt butter in a medium saucepan over medium heat. Sauté garlic until tender. Reduce heat to low. Mix in anchovy fillets and cream. Cook and stir until thickened.
- Remove from heat, cover and chill in the refrigerator approximately 2 hours.
- Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
- Allow 2 hours chilling time for the flavours to meld, then reheat thoroughly before serving.
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