Recipe

Bagna Cauda Dip For Roasted Vegetables Recipe

	Quaziefly / All my dishes 8 months ago Veggie Dip. Source: Woman’s Day Prep:10m Cook:60m Servings:6	Quaziefly
	italian anchovy lemon pepper veggies

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Ingredients

1 cup extra-virgin olive oil

1 stick (1/2 cup) unsalted butter, softened

2 oz each) flat anchovy fillets in olive oil, rinsed and drained

6 large cloves garlic, peeled and smashed with side of a knife

2 Tbsp lemon juice

1/2 tsp freshly ground pepper

Assorted roasted vegetables, such as potato wedges, cauliflower florets, butternut squash chunks, asparagus and beets (see Note)

Chunks of Italian bread, preferably semolina

Directions

Combine oil, butter, anchovies, garlic, lemon juice and pepper in a food processor or blender and pulse until smooth.

Transfer mixture to a medium saucepan and cook over low heat 15 minutes, stirring occasionally (dip will separate; that’s OK).

Pour into a fondue pot. Set pot over alcohol burner to keep warm. (You can also use a very small slow-cooker, set on low.) Serve with assorted roasted vegetables and chunks of Italian bread.

FYI: Bagna cauda (BAHN-yah KOW-dah) is a traditional Northern Italian sauce that includes anchovies and is served warm with vegetables for dipping. Anchovies add a wonderful depth of flavor not at all fishy or strong. If they’re not your thing, omit them.

Plan Ahead: You can make dip through Step 2 up to 2 days ahead and refrigerate. Reheat before serving. Roast vegetables early in the day and reheat before serving. Assemble roasted beet and squash chunks on short bamboo skewers for easy dipping.

Note: Toss small potato wedges, cauliflower florets and butternut squash chunks with a little olive oil to coat; roast at 450°F for 45 minutes. Toss asparagus spears in olive oil; roast at 450°F 12 minutes or until crisp-tender. Wrap trimmed beets in foil and roast at 400°F for 1 hour or until tender; peel off skins after they cool.

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