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Bagna Cauda Dip
Credit:
Earl Carter
Recipe Summary
Yield: Makes about 1 1/2 cups
Ingredients
Ingredient Checklist
2 tablespoons unsalted butter
3 large garlic cloves, roughly chopped
1/2 three-ounce tin anchovy fillets, drained and roughly chopped
1/3 cup olive oil
1 tablespoon milk
Gallery
Bagna Cauda Dip
Credit:
Earl Carter
Recipe Summary
Yield: Makes about 1 1/2 cups
Gallery
Bagna Cauda Dip
Credit:
Earl Carter
Bagna Cauda Dip
Credit:
Earl Carter
Bagna Cauda Dip
Recipe Summary
Yield: Makes about 1 1/2 cups
Recipe Summary
Yield: Makes about 1 1/2 cups
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 3 large garlic cloves, roughly chopped
- 1/2 three-ounce tin anchovy fillets, drained and roughly chopped
- 1/3 cup olive oil
- 1 tablespoon milk
Directions
Melt butter in a small saute pan over medium-low heat. Add garlic, and cook until softened but not browned, 1 to 2 minutes. Add anchovies and oil, and reduce heat to low. Cook, stirring occasionally, until mixture is softened and lightly browned, about 20 minutes. Remove from heat; let cool slightly.
Transfer the mixture to the jar of a blender, and add milk; puree until thick and smooth, about 2 minutes. Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.
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Reviews
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All Reviews for Bagna Cauda Dip
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Reviews:
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All Reviews for Bagna Cauda Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
