Hot anchovy dip (bagna cauda)
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter |
| 6 | Garlic cloves, crushed | |
| 2 | ounces | Anchovies |
| 6 | tablespoons | Olive oil |
| 1 | teaspoon | Black pepper |
| Raw vegetables | ||
| Italian bread | ||
Directions
Combine butter, olive oil, black pepper, and anchovies. Cook on low heat 10 minutes until the anchovies have dissolved. Pour into a Fondue pot or chafing dish, to keep warm. Surround with slices of artichokes and raw vegetables. Any leftovers may be used as sauce on pasta.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 01, 1998