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Ingredients
| olive oil: 1/3 cup |
| raw anchovy: 2 oz |
| garlic: 2 cloves |
| unsalted butter: 1 cup |
Bagna Cauda
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. In a blender or food processor, combine oil, anchovies, and garlic. Cover and blend or process just until anchovies and garlic are finely chopped.
2. Pour anchovy mixture into a small saucepan. Add butter. Cook over medium-low heat until mixture is bubbly, stirring occasionally.
3. If desired, keep warm in a 1 1/2-quart slow cooker on low-heat setting for up to 2 hours. Serve dip with vegetables. Makes 1 1/2 cups.
*Test Kitchen Tip: To blanch vegetables, cook desired vegetables in boiling, lightly salted water for 2 minutes; drain. Immediately plunge vegetables into a bowl of ice water; cool. Drain well.
Nutrition Facts per 1 tablespoon dip: 98 cal., 11 g total fat (5 g sat. fat), 22 mg chol., 120 mg sodium, 0 g dietary fiber, 1 g protein.