Bagna Cauda Recipe

  • 1/2 cup butter
  • 10 cloves garlic, minced
  • 2 (2 ounce) cans anchovy fillets, drained
  • 1 pint heavy cream
  1. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
  2. Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.