Anchovy Bagna Cauda

Servings

6-8

Prep Time

25 minutes

Difficulty

Intermediate

Ingredients

2 cans King Oscar Anchovies in Olive Oil
1/2 cup olive oil
18-20 cloves garlic, minced (about 2 heads garlic)
1/4 cup unsalted butter, optional
Black pepper
(Optional) chopped parsley or fresh lemon juice
For serving: bread, toasts, crackers or vegetables

Bagna cauda means "hot bath" in Piedmontese and this northern Italian classic of olive oil, garlic, and anchovies, perfect for dipping crisp vegetables or bread.

Instructions

Heat pan on medium heat. Add olive oil and garlic. Cook until garlic is fragrant and lightly brown, about 5 -8 minutes.
Add anchovies and all oil from the cans into the pan.
Stir and let the anchovies cook and soften for about 2 minutes.
Mash the sardines to create a smooth spread. If you prefer chunks, then mash the anchovies less.
If desired, add the butter and let it melt as you continuously stir the spread. Remove from heat.
Serve the bagna càuda topped with a little chopped parsley. Optional: for a little brightness and acidity of citrus, add a fresh squeeze of lemon juice over the dip.
Serve with bread, toasts, crackers, or vegetables.