Bagna Cauda Recipe – Sunset Magazine

Name: Bagna Cauda Recipe – Sunset Magazine
Ingredients: 1/4 cup (1/8 lb.) butter; 3/4 cup olive oil; 3 tablespoons minced garlic; 1 can (2 oz.) anchovies, drained and minced; 3 to 4 cups assorted raw vegetables: red or white Belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices; Baguette slices

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Savor rich Bagna Cauda fondue with garlic, anchovies, and veggies—perfect for appetizers! Perfect for winter gatherings or anytime you crave delicious Italian-inspired small bites.

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Ingredients

1/4 cup (1/8 lb.) butter
3/4 cup olive oil
3 tablespoons minced garlic
1 can (2 oz.) anchovies, drained and minced
3 to 4 cups assorted raw vegetables: red or white Belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices
Baguette slices