Bagna Cauda Dip for Roasted Vegetables
From quaziefly 15 years ago
- 60 minutes to make
- Serves 6
Veggie Dip. Source: Woman’s Day
Ingredients
- 1 cup extra-virgin olive oil shopping list
- 1 stick (1/2 cup) unsalted butter, softened shopping list
- 2 oz each) flat anchovy fillets in olive oil, rinsed and drained shopping list
- 6 large cloves garlic, peeled and smashed with side of a knife shopping list
- 2 Tbsp lemon juice shopping list
- 1/2 tsp freshly ground pepper shopping list
- Assorted roasted vegetables, such as potato wedges, cauliflower florets, butternut squash chunks, asparagus and beets (see Note) shopping list
- Chunks of Italian bread, preferably semolina shopping list
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.
People Who Like This Dish 3
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The Rating
Reviewed by 3 people-
This sounds different and yummy! I bet those anchovies add a nice salty flavor to it!
juels
in Clayton loved it
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Lovely! Joe's right, capers would be nice in with this!
Thanks for the post!
Susan
sitbynellie
in Glasgow loved it
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