Bagna Cauda Anchovy And Garlic Dip Recipes
BAGNA CAUDA - ANCHOVY AND GARLIC DIP
Perfect Appetizer! I looked up this recipe when I went to a garlic based restaurant called Stinky Rose in Hollywood. It's delicious with warm bread.
Provided by Nancy Chung
Categories Other Appetizers
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Combine olive oil, peeled garlic, sea salt, cayenne pepper, butter, anchovies, Italian parsley and dried chilies.
- 2. Place all ingredients in an oven and cover with foil. Bake for 300 F for 50 minutes.
- 3. Once cooked spread on anything you please! I like it best with bread or if you throw it in pasta. If there are leftovers you can save it in the fridge for a week or so. Enjoy!
BAGNA CAUDA
Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.
Provided by Julie P.
Categories Appetizers and Snacks Seafood
Time 2h50m
Yield 12
Number Of Ingredients 4
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
- Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g
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