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Bagna Cauda Dip for Vegetables and Bread

User Rating 5 Star Rating (1 Review)


A thick slice of bread is placed underneath to catch drippings, so the soaked bread can be enjoyed when the dip is gone.


  • 3/4 cup olive oil
  • 6 tablespoons butter, room temperature
  • 12 anchovy fillets
  • 6 large garlic cloves, crushed and minced
  • fresh vegetables, cut into bite-size pieces
  • 1 large loaf crusty Italian or French bread, cut into 2" slices


Blend olive oil, butter, anchovies and garlic in food processor until smooth. Transfer oil mixture to heavy saucepan. Cook over low heat for about 15 minutes, stirring, occasionally. Season with salt and pepper.

Pour sauce into a small crockpot or fondue pot. Set fondue pot over burner to keep warm, or set crockpot on LOW setting. Serve with assorted vegetables and bread. Vegetable ideas: red bell pepper slices, broccoli and cauliflower flowerets, sugar snap peas, carrot sticks, green onions, zucchini sticks, etc..
Makes 6 Servings
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User Reviews

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 5 out of 5
Thanks, Member DottiBronx

Thank you for this recipe....I am doing a special dinner with my relatives that have passed away recipes....this was my Great Uncles....best with celery from what I remember even as a kid we liked it and hated anchioves

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