Serves: 12
Total Calories: 316
Heat butter or margarine and olive oil in a saucepan over medium heat until butter foams. Add anchovies and garlic, cook and stir for 4 to 5 minutes add pepper. Remove from heat and gradually stir in the sour cream. Heat but do not boil. Pour into a chafing dish and keep warm. Stir occasionally.
Serve with assorted vegetables such as cauliflower, artichoke hearts, cucumber, zucchini, carrot and celery sticks. Cubes of French bread may also be used.
This Bagna Cauda Dip recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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