RATING 0.0
No reviews available
Olive Bagna Cauda

© Con Poulos

Olive Bagna Cauda

  • TOTAL TIME:
  • SERVINGS: 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

Ingredients

  1. 4 ounces oil-cured black olives, pitted (1 cup)

  2. 1 tablespoon capers

  3. 1 teaspoon chopped thyme

  4. 1 teaspoon sherry vinegar

  5. 1/2 teaspoon crushed red pepper

  6. 3/4 cup extra-virgin olive oil

  1. 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.

YOU MIGHT ALSO LIKE