BAGNA CAUDA DIP
Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature or reheat gently in a saucepan. Serve the dip in ceramic bowls set over warming candles with steamed broccoflower and toasted country bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Melt butter in a small saute pan over medium-low heat. Add garlic, and cook until softened but not browned, 1 to 2 minutes. Add anchovies and oil, and reduce heat to low. Cook, stirring occasionally, until mixture is softened and lightly browned, about 20 minutes. Remove from heat; let cool slightly.
- Transfer the mixture to the jar of a blender, and add milk; puree until thick and smooth, about 2 minutes. Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gloria Stanley
[email protected]This dip is so easy to make, and it's so delicious. I love the way the anchovies and garlic meld together to create a rich and flavorful sauce.
Md Suman
[email protected]I've made this dip several times now, and it's always a hit. My friends and family love it, and it's always the first thing to go at parties.
Bill Koroikakala
[email protected]This dip is a must-try for any fan of Italian food. It's the perfect appetizer for a party or a casual get-together.
Jeovanni Echevarria
[email protected]I'm not sure what I was expecting, but this dip blew me away. It's so flavorful and rich, and the anchovies add a really nice depth of flavor.
LITON SHOHEL
[email protected]This dip is a great make-ahead appetizer. It can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Ffiza Ali
[email protected]I like to serve this dip with a variety of breads, crackers, and vegetables. Some of my favorites are baguette, pita bread, carrots, celery, and bell peppers.
Easy Gaming
[email protected]This dip is a great way to use up leftover vegetables. I often add roasted red peppers, zucchini, or eggplant to the dip for extra flavor.
Mohammed Rafique
[email protected]I'm always looking for new and exciting recipes to try, and this bagna cauda dip definitely fits the bill. It's unique and flavorful, and it's sure to be a hit at my next party.
Success Oghenekaro
[email protected]This dip is a delicious and versatile dish that can be enjoyed in many different ways. I love it as a dip for vegetables, but it's also great on pasta, pizza, or even as a sandwich spread.
Sulman Baloch
[email protected]I love the way this dip brings people together. It's always a hit at parties and it's a great way to share a meal with friends and family.
Mark Arnold
[email protected]This dip is the perfect appetizer for a party. It's easy to make ahead of time and it can be served with a variety of vegetables, crackers, or bread.
Parker Vandepoele
[email protected]I'm not a huge fan of anchovies, but I actually really enjoyed this dip. The anchovies add a nice savory flavor, but they're not overpowering.
Jehanzaib Ali
[email protected]This dip is so easy to make, but it tastes like it took hours to prepare. I love that I can just throw everything in a pot and let it simmer for a while. It's the perfect dish for a busy weeknight.
Layan Adeeb
[email protected]I made this dip for a party last weekend and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making it again.
Haseeb Asif
[email protected]I love the combination of flavors in this dip. The anchovies and garlic give it a savory umami flavor, while the olive oil and cream add a richness and creaminess. I also like the addition of the lemon zest, which brightens up the flavors.
David Kiguru
[email protected]Bagna cauda is a classic Italian dip that is perfect for parties or gatherings. It is easy to make and always a hit with guests.