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bagna cauda - anchovy and garlic dip

(1 rating)
tasteecooks avatar
Recipe by
Nancy Chung
@tasteecooks
Alhambra, CA

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.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For bagna cauda - anchovy and garlic dip

  • 1 c
    peeled garlic cloves
  • 2 oz
    butter melted
  • 1/2 tsp
    sea salt minced
  • 2 oz
    canned chopped anchovies or sardines
  • 1 tsp
    chopped fresh italian parsley or dried parsley
  • 1 c
    olive oil, enough to cover the garlic
  • 1/2 tsp
    dried chilies or cayenne pepper

How To Make bagna cauda - anchovy and garlic dip

  • 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!
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