Bagna Cauda Dipping Sauce

Bagna Cauda Dipping SauceIngredients

  • 1 head of garlic, peeled and minced

  • 1 cup of milk 

  • 1/2 cup extra-virgin olive oil

  • 3.5 ounces of high-quality oil-packed anchovy fillets (about 30 fillets)

  • Assorted raw vegetables for dipping

  • Sliced Italian bread, preferably toasted in a broiler or on a grill, for dipping

Directions

  1. Mince garlic cloves. Combine garlic and milk in a saucepan, bring to a simmer, and cook until garlic is soft, about 10 minutes.
  2. Drain garlic, wipe saucepan, then return garlic to saucepan and cover with olive oil. Cook on low heat until garlic is easily smashed with a wooden spoon.
  3. Add anchovies and cook, repeatedly stirring and smashing, until they have melted into the sauce. Continue until a thick puree forms.
  4. Serve hot with raw vegetables and toasted Italian bread.