Karen's bagna cauda recipe

How I managed to forget to document this recipe last year, I do not know, but I did.

This is the bread dip of great evil I break out only once a year: PHE*.  When you read over the ingredients, you’ll understand why; our arteries really can’t cope with having this dip with any greater frequency.

Ingredients

• 1 head garlic, roasted. (At least ten cloves. You want more than that. Be bold.)
• 1 pound unsalted butter
• 1 pint heavy cream
• 1 can (about 6 fillets) anchovies
• salt, if desired
• white pepper, if desired

Directions

Roast the garlic. (We assume you know how to do that.) Mash the peeled garlic cloves together with the anchovies into a smooth paste. Melt the butter into the cream.  Add the anchovy-garlic mixture. Simmer on low until flavors meld.

It’s better when heated; the best option we’ve found is to do the simmering in a crockpot and just leave it going.

If you even wonder how many calories and how much fat are in each serving, go away. This is not the recipe for you.

Serve with fresh bread for dunking. For extra credit, I suggest having your friends attempt to guess the secret ingredient, and only admitting to the anchovies after everyone’s had a taste. Nobody ever guesses.  Thank Karen for the recipe, and admit nothing to your cardiologist.

(*Pan-Holiday Extravaganza.  See short explanation here.)

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