Bagna Cauda (Anchovy Dip)

• 6 ounces anchovy fillets, drained
• 1 cup extra virgin olive oil
• 1/2 cup unsalted butter
• 6 garlic cloves, peeled and smashed
• 1 teaspoon red pepper flakes (optional)

Steps

1. 1 In a small saucepan, gently heat the olive oil and butter over low heat until melted.
2. 2 Add the garlic and red pepper flakes (if using) to the oil mixture and cook until fragrant, about 3 minutes.
3. 3 Stir in the anchovies, breaking them up with a wooden spoon until they dissolve into the oil.
4. 4 Simmer gently for about 10 minutes to let the flavors meld.
5. 5 Remove from heat and let cool slightly before serving.

Equipment

• small saucepan
• wooden spoon

Variations

• Add a splash of lemon juice for a bright finish.
• Incorporate roasted red peppers for a touch of sweetness.

Substitutions

• If anchovies are too strong, use sardines for a milder flavor.
• Substitute butter with extra olive oil for a vegan option.

Pairings

• Perfect alongside grilled meats or seafood.
• Pair with a crisp white wine like Pinot Grigio.

Nutrition

Tips

• Serve immediately for the best flavor and texture.
• Warm crusty bread or raw veggies are perfect for dipping.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

Freezing: Does not freeze well due to the olive oil component.

Serving Suggestions

• Serve with fresh vegetables like bell peppers, broccoli, and carrots.
• Pair with crusty bread or toasted baguette slices.

FAQ