© Con Poulos
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 1 cup

Bagna cauda is a warm olive oil dip from Northern Italy that’s normally made with plenty of anchovies. Richard Landau’s vegan version gets its rich flavor from oil-cured olives. Slideshow: Party Dips

How to Make It

Step

In a food processor, pulse all of the ingredients until smooth. Transfer the mixture to a saucepan and cook over moderate heat just until the oil begins to separate, 5 minutes. Scrape the dip into a bowl and serve warm.

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