This recipe for Bagna Càuda, Italian for 'hot dip,' is a decadent mixture of olive oil, butter, garlic and anchovies served hot for dipping crusty bread, raw vegetables, or tender artichokes. Think of it as a deliciously umami fondue! A perfect way to start a meal and ready to serve in less than 20 minutes.
Keyword dip, keto, low carb, party food, pescatarian
Heat olive oil, garlic and anchovies in a small saucepan over medium-low heat until simmering. Stirring constantly with a wooden spoon, let simmer 2 to 3 minutes until garlic is fragrant, but hasn't taken on any color. Add butter and stir until melted. Add a few grinds of pepper and stir.
Transfer bagna cauda to a bowl or butter warmer and serve with vegetables and bread for dipping.
Note that nutrition information does not include the bread and/or vegetables.
A butter warmer would be ideal keeping the bagna cauda warm if you won't be eating it immediately.