🇲🇨 Monegasque Cuisine

Bagna Cauda

Warm Garlic Anchovy Dip

Prep Time 15 min

Servings 4

Difficulty Easy

Calories 200 kcal

A warm, aromatic dip of slow-melted anchovies, garlic, and olive oil served as a communal fondue for dipping raw and cooked vegetables.

Ingredients

1 Soak garlic slices in milk for 30 min to mellow their bite. Drain.
2 Gently heat olive oil and butter in a small heavy pan over very low heat.
3 Add garlic and cook 5 min until soft but not browned.
4 Add anchovies and stir over low heat 10 min until they dissolve completely into the oil.
5 Transfer to a warming dish or fondue pot to keep warm at the table.
6 Serve with platters of raw and cooked vegetables for dipping.

Did You Know?

In Monaco, bagna cauda is eaten communally from a single pot, and tradition says anyone who drops a vegetable into the dip must kiss their neighbor.