WARM GARLIC ANCHOVY DIP

Warm Garlic Anchovy Dip image

Yield makes about 1 cup of dipping sauce, for 6 appetizer servings with vegetables

Number Of Ingredients 6

4 to 6 plump garlic cloves, peeled
6 tablespoons extra-virgin olive oil, plus more as needed
2-ounce can anchovy fillets packed in olive oil, drained (2 tablespoons packed)
4 tablespoons butter
Recommended Equipment
A deep earthenware saucepan or terra-cotta fondue pot with heat source

Steps:

In a mortar and pestle or mini-chopper, mash the garlic cloves and 1 tablespoon olive oil into a smooth paste, and transfer to a small bowl. Mash (or chop) the anchovy fillets into a smooth paste. (Alternatively, chop or slice the garlic and anchovy by hand, separately.)
Put the garlic (crushed, chopped, or sliced) in the saucepan with the butter, and set over medium-low heat or a tabletop heat source. Cook slowly until the garlic is thoroughly softened and melted in the butter. Stir in the anchovies and the remaining olive oil, and heat over a low flame, mashing the anchovies with the back of a spoon until thoroughly disintegrated.
When the bagna cauda is piping hot, whisk the sauce briefly to blend and emulsify, and serve with cut vegetables alongside (see box on following page).

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