Holy fuck I fucking love garlic

For die hard garlic eaters only....

Bagna Cauda (Bug na Cow da)

This is a traditional Italian Christmas Eve hot garlic fondue.

• 3/4 cup olive oil
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 12 anchovy fillets
• 6 large garlic cloves, chopped
• Assorted fresh vegetables, cut into bite-size pieces
• Crusty Italian bread, cut into 2-inch sections

1. Heat oil and butter in a pot over medium-high heat until butter begins to foam. Add garlic; cook for 10 seconds.
2. Reduce heat to medium-low and add anchovies. Cook, stirring and mashing anchovies with a wooden spoon, until anchovies are broken into very small pieces and dip is cloudy, 3–4 minutes.
3. Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with vegetables and bread.

The anchovy/garlic paste lays at the bottom of hot layers of melted butter and olive oil.
Dip in celery or carrot sticks, etc. deeply to scoop out the anchovy/garlic paste along with the butter and oil.
Hold a piece of homemade bread under veggie to catch the dripping dip... and enjoy. Then dip in the bread, soak it, and eat that too.
Everyone uses the same pot.

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This stuff is really good!
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