Bagna Caude (Garlic Dip)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Joan Wooldridge
| ½ cup | butter |
| 10 cloves | garlic |
| 2 – 2 oz cans | anchovy fillets |
| 1 pint | heavy cream |
Directions:
Melt butter over medium heat.
Stir in pressed garlic cloves and anchovy fillets.
Reduce heat to low and mix in cream.
Stir continuously until thickened.
Remove from heat and chill 2 hours.
Return to medium heat until bubbly.
Serve hot with bread and veggies.
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