Dips recipes

Jo Parodi's Bagna Caulda

Course : Dips
Serves: 4

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Ingredients:

2 cups oil -- olive

1/2 cup butter

3 cloves garlic -- crushed

2 cans anchovy fillets

-----for dipping-----

2 medium cucumbers peeled -- cut in half, then quartered

1 medium fennel -- cut in slender wedge

1 pint mushrooms

1 medium celery -- cut in 2 inch pieces

1 loaf French bread -- cut in 3 inch cubes

Preparation / Directions:

Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread

Jo Parodi's Bagna Caulda

Ingredients:

Preparation / Directions:

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