How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    sitbynellie ate it and said...
    Lovely! Joe's right, capers would be nice in with this!
    Thanks for the post!
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    " It was excellent "
    juels ate it and said...
    This sounds different and yummy! I bet those anchovies add a nice salty flavor to it!
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  • joe1155 13 years ago
    Mmmmm! Some capers would be nice too.
    Was this review helpful? Yes Flag

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