Italian · Dinner
Anchovy and Garlic Warm Dip
A warm dip of melted butter and olive oil infused with slow-cooked garlic and anchovy fillets, finished with cream. Served bubbling in a small dish alongside crusty bread and raw vegetables, this Piedmontese-style bagna cauda delivers deep savory, briny flavor.
$4
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
698Calories
38.8gProtein
54.4gFat
20.2gCarbs
3.9gSugar
2.8gFiber
2890mgSodium
211mgChol
19.8gSat Fat
425mgPotassium
120mgCalcium
2.3mgIron
8.6mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
low-carb
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Drain and finely chop the anchovy fillets, thinly slice the garlic cloves, and cut the raw vegetables into sticks or strips for dipping.
2
Melt
Place the butter and olive oil in a small saucepan over low heat, melting for 1 to 2 minutes until the butter is fully liquid with no foaming.
3
Sweat
Add the sliced garlic and sweat over low heat for 4 to 5 minutes, stirring often, until pale gold and soft enough to mash with a spoon.
4
Simmer
Stir in the chopped anchovy fillets and simmer over low heat for 3 to 4 minutes, mashing with the back of a spoon until the fillets dissolve.
5
Finish
Stir in the heavy cream and black pepper, warming over low heat for 1 minute until the sauce turns pale amber.
6
Plate
Pour the warm dip into a small serving dish and set it alongside the torn bread and vegetable sticks for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz374g anchovy fillets
- 8 cloves8 cloves garlic
- 4 tbsp56g butter
- 6 tbsp90ml olive oil
- 4 tbsp60ml heavy cream
- 1/4 tsp1/4 tsp black pepper
- 3.6 oz100g crusty bread
- 5 oz140g mixed raw vegetables (carrot sticks, celery sticks, bell pepper strips)
