Bagna Cauda Dip
Recipe GLPRf2ee647d12e695
A silky warm dip made from butter, garlic, and anchovies blended together with olive oil and milk. This classic Italian-inspired condiment is perfect for dipping fresh vegetables or serving alongside crusty bread.
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Ingredients
2 tablespoons Unsalted butter
3 large cloves Garlic cloves, roughly chopped
½ three-ounce tin Anchovy fillets, drained and roughly chopped
⅓ cup Extra virgin olive oil
1 tablespoon Whole milk
Directions
Melt the butter in a small saucepan over low heat.
Add the chopped garlic and cook gently for 2–3 minutes, stirring frequently, until the garlic becomes soft and fragrant but does not brown.
Stir in the chopped anchovies and continue cooking on low heat for 1–2 minutes, stirring constantly, until the anchovies dissolve into the butter.
Remove from heat and slowly pour in the olive oil while stirring to create a smooth emulsion.
Stir in the milk to lighten and balance the flavors.
Transfer to a serving dish and serve warm with fresh vegetables or bread for dipping.
