Hot anchovy dip (bagna cauda)

Yield: 1 Cup

Measure Ingredient
½ pounds Butter
6 \N Garlic cloves, crushed
2 ounces Anchovies
6 tablespoons Olive oil
1 teaspoon Black pepper
\N \N Raw vegetables
\N \N Italian bread

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

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