Cheat’s Bagna Cauda (Anchovy Dip)
Cheat’s Bagna Cauda (Anchovy Dip)

Ingredients

Method

  • 125ml extra virgin olive oil
  • 5 cloves of garlic, crushed
  • 12 anchovies in olive oil, drained and crushed
  • 120g butter, cut into cubes
  • Selection of crusty breads and vegetable crudites to serve
  • Sauté the garlic and anchovies over a low heat in the olive oil for a couple of minutes, then whisk in 90g of butter. As soon as it has melted, remove from the heat and whisk a few more times to ensure maximum creaminess.
  • Pour into a very warm bowl or a fondue dish, and serve with crusty bread and crudites for dipping. Absolutely gorgeous!
10 mins
4 serving
This recipe pairs perfectly with the Cillar de Silos Rosado Rosé 2018 from Ribera del Duero, Spain.

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