Total Time
30 Mins
Yield
Makes 6 appetizer servings
Christina Schmidhofer

How to Make It

Step 1

In a 1- to 1 1/2-quart pan over medium heat, melt butter. Add olive oil, garlic, and anchovies; stir until mixture is bubbling.

Step 2

Meanwhile, arrange vegetables on a platter and baguette slices in a bowl.

Step 3

Pour bagna cauda into a 1 1/2- to 2-cup fondue pot and set over a candle or medium-low alcohol or canned-heat flame (see notes); stir mixture often and adjust heat as needed so garlic doesn't burn. Serve with vegetables and baguette slices.

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