Bagna Cauda - Anchovy and Garlic Dip

Name: Bagna Cauda - Anchovy and Garlic Dip
Ingredients: 4 cloves garlic, crushed; 1 1/2 ounces butter, melted; 4 ounces salted anchovies; to taste, cracked black pepper; chili flakes or dried de arbol chilies; 1 cup olive oil

This recipe by Wave chef Kristine Subido was used for the first Spice House/Wave cooking class.

Ingredients

4 cloves garlic, crushed
1 1/2 ounces butter, melted
4 ounces salted anchovies
to taste, cracked black pepper
chili flakes or dried de arbol chilies
1 cup olive oil

Preparation Instructions:

Saute the crushed garlic and chopped anchovies in the oil. Stir constantly until the anchovies disintegrate. Add the butter and mix. Add the chilies. Simmer; he longer it simmers the milder the garlic flavor will become. Serve warm with fresh fennel, peppers, celery, and carrots for dipping.

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Bagna Cauda - Anchovy and Garlic Dip

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