Bagna Cauda

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This is also known as warm anchovy dip, but don't run away! A Mediterranean classic, Bagna Cauda is truly delicious, and makes munching on blanched Broccoli and Cauliflower florets, asparagus and green beens or raw celery and jicama sticks a memorable experience. Bagna Cauda should be eaten warm, so plan ahead. The name Bagna Cauda means, "warm bath" in Italian.



  • 1/2 cup extra-virgin olive oil
  • 1/2 stick (4 tablespoon) butter
  • 6 cloves garlic, thinly sliced
  • 8 to 10 anchovy fillets, patted dry and finely chopped
  • Freshly ground black pepper


1. In a small saucepan, heat olive oil and butter over medium heat. Add garlic and Anchovies. Cook gently for 5 minutes, until garlic is fragrant (but not brown). Add pepper to taste. 2. Transfer to a hot pot or heated dish and serve with vegetables.

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