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  • Bagna Calda (Bagna Cauda)
    Recipe contributed by Nancy Wilson
      Hot Dip Ingredients
    • 1/4 pound butter
    • 1 to 1-1/2 cup olive oil
    • 1 to 2 cans anchovy fillets
    • 8-10 cloves chopped garlic
    • Whole cream (optional)

      Dipping Foods

    • Bite size fresh vegetables (broccoli, celery, cauliflower, lettuce, cabbage, zucchini, etc.)
    • Italian crusty bread in chunks
    In large skillet combine all hot dipping sauce ingredients. Cook for 5 minutes on med/low until the anchovies have disintegrated. Raise heat and cook until bubbling, then simmer to keep hot. Serve as a hot dip with the items listed for dipping, or any breads or vegetables of your liking. Enjoy! Makes approximately 2 cups of hot dip.

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