Bagna Cauda Recipe – Sunset Magazine

Ingredients

• 1 1/2 cups olive oil
• 1/2 cup butter
• 2 cans (2 oz. each) anchovies, drained, rinsed, and patted dry
• 12 cloves garlic, peeled and crushed with the flat side of a large knife
• 2 heads radicchio (1 1/4 lb. total), rinsed, cored, and sliced lengthwise 1/2 inch thick
• 4 heads red or white Belgian endive (12 oz. total), rinsed, ends trimmed, separated into leaves
• 3 red or yellow bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and sliced lengthwise
• 12 green onions, rinsed, root ends and green tips trimmed
• 8 ounces portabella mushrooms, rinsed, stemmed, and sliced
• Sliced crusty Italian bread