Bagna Calda (Italian Garlic Dip)

This is a recipe that has sentimental value to me in addition to being scrumdilicious! Ben and I were served this on our first date in San Francisco, at a (Italian Style) Garlic Restaurant called The Stinkin Rose. If I remember correctly, they served it with a house made herbed foccacia bread. (Hmmm that's something I have yet to learn to make...note to self!) But we usually lap ours up with a nice whole grain sour dough or crusty bread that we make at home. It is also delicious to top of meats, pasta, grains or steamed/sauteed veggies. It is full flavored, sweet and mild. You can serve it hot from the oven or use one of the smaller dip crock pots. This serves about 5-6 as an appetizer.

Ingredients:

2½ cups Garlic Cloves

2 cups Olive Oil

¼ cup Unsalted Butter, cut into bits ( I have used salted too)

1- 2 oz can Anchovies

Crusty Bread, crackers or veggies for dipping


Directions:

-preheat oven to 275F

-put garlic cloves into a heavy glass or ceramic baking dish and pour the olive oil over the top

-sprinkle the butter over the garlic

-lay the anchovies in a single layer on top*

-cover and bake for 1 1/2 hrs or until the garlic cloves are dense and limp-remove one clove to test; let it cool for a moment and then squeeze it gently between your fingers, the garlic should immediately burst onto your fingers, indicating that it is soft and spreadable--remove from the oven

-serve with sliced bread, crackers for spreading or raw veggies for dipping

**Don't let the anchovies gross you out. They just disintegrate into the dip, like a seasoning, especially if you give it a little stir when it comes out. Don't even think about skipping them...it just isn't the same! This dip is heavenly!

This is also the most delicious way to fight a cold!!