I’m more of a shower guy, but Bagna Cauda is one “hot bath” I’ll take any time. While this qualifies as a warm dip, it has nothing in common with the typical versions that will grace snack tables across America this Sunday.
It doesn’t contain pounds of melted cheese, or come in a bread bowl, but what it does have going for it, is simple, rustic goodness, and proven crowd appeal. Besides, unlike those other “hot dips,” this one actually stays hot.
UPDATE: I’m hearing from my friends in Northern Italy that they use TWICE as much anchovy and garlic as I did. So, be advised. Ingredients for 1 1/4 cup Bagna Cauda