Bagna Cauda recipe | PCC Community Markets
Warm butter, garlic, anchovies, and parsley dip served in a fondue pot; perfect for veggie dipping at your next gathering.
Ingredients
- 6 ounces butter
- 4 cloves garlic, grated or finely minced
- 1 cup extra-virgin olive oil
- 4 ounces anchovies, finely chopped and mashed
- 2 tablespoons finely chopped parsley
- Squeeze fresh lemon juice
- A squeeze of fresh lemon juice
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