Bagna Cauda Dip with Assorted Vegetables
A classic Italian warm dip made with garlic, anchovies, butter, and olive oil, served with a colorful array of blanched seasonal vegetables. Perfect as an appetizer or party dish.
Ingredients
- •4 cups Assorted vegetables
- •24 cloves garlic cloves
- •2 tablespoons butter
- •1 can anchovy fillets
- •⅓ cup extra-virgin olive oil
Cooking Instructions
- 1.
Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.
25 min
- 2.
Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.
35 min
