This bagna cauda recipe has been passed down through many generations of my family. It is mainly used in small portions and is great as a starter on bread or as a dip for vegetables.
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|---|---|---|---|
 Tastefully Grace | 2021-12-20 18:43:09 |  3,266 Views |
"Bagna Cauda" (Italian Garlic and Anchovy Dip)
1 ½ cups vegetable oil
4 (2 ounce) cans anchovy fillets packed in olive oil drained
3 cans sardines (113 grams) in olive oil drained
