Cheat’s Bagna Cauda (Anchovy Dip)
- 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