Bagna Cauda (pronounced "Bonya Cowda") - Garlic and Anchovy Dip

  1. 6 tablespoons (¾ stick) Challenge Unsalted Butter, room temperature
  2. ¾ cup olive oil
  3. 12 anchovy fillets, finely chopped
  4. 6 large garlic cloves, chopped and mashed into a paste
  5. Assorted fresh vegetables (e.g., red bell pepper, broccoli, carrots, celery, etc.) cut into bite-size pieces or sticks
  6. 1 pound loaf of crusty Italian or French bread, cut into 2-inch sections
  1. 1

    Blend oil, butter, anchovies and garlic in processor until smooth.

  2. 2

    Place mixture in heavy medium saucepan and cook over low heat for 15 minutes, stirring occasionally. (Sauce will separate.) Season to taste with salt and pepper.

  3. 3

    Pour sauce into fondue pot or other flameproof casserole and place pot over alcohol burner or gas table burner to keep warm.

  4. 4

    Dip the vegetable sticks while holding bread underneath to catch drippings. Eat bread once it is soaked with sauce.

Source: Executive Chef Joachim Weritz at Moonshadows Restaurant in Malibu, California

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