Bagna Cauda Dip - Recipe

This tasty Italian olive oil dip is great for raw vegetables as a tasty appetizer or party food.
In Italian, Bagna Cauda simply means warm bath. This tasty Italian olive oil dip is great for raw vegetables as a tasty appetizer or party food. For a party, simply keep it warm in a small chafing dish or fondue pot.

The origin of this dip is traced in the North of Italy in the region of Piemonte which capital is Torino city. The story says that it was born in the Middle Ages , to celebrate the grape picking.So they chose two ingredients easy to find : garlic and achovies.The best wine to drink together with Bagna Cauda Dip is from Piemonte too : Barbera red wine.

Ingredients

(3 oz) Jar Anchovy Fillets

1/2 Cup Milk

35 Medium Garlic Cloves, Smashed And Peeled

1/2 Cup Unsalted Butter

1/2 Cup extra virgin olive oil

Vegetables For Dipping

Place the anchovies in a bowl with the milk and let sit for an hour. Drain and pat dry. To heat in a microwave oven, place the butter, oil and garlic in a glass or ceramic casserole dish. Add the anchovies to this mixture, cover with plastic and cook on high for 6 minutes. Uncover carefully and blend in a blender or food processor until smooth. To serve for a party, place in a small chafing dish or fondue pot and offer a selection of fresh, raw vegetables and chunks of crusty bread.