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Bagna Cauda

Reviewed: Nov. 26, 2003
My family has been making this for years to go with fondue, but it is good for any occasion! I use 1 stick of butter, 2 can anchovies minced or chopped, lots and lots of fresh garlic, and some olive oil. I've never tried it with cream or chilling it first... I put everything in an electric skillet on med-low heat and let is simmer until the achovies dissolve in with the butter and garlic. Then we dip cabbage and bread into the sauce. Add bits of butter or olive oil if you need a bit more liquid after people have snacked for awhile. Rich and delicious!!! Don't forget to brush and use listerine for the next couple of days :)
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