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Olive Bagna Cauda
© Con Poulos

Olive Bagna Cauda

  • SERVINGS: 1 cup
  • FAST

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

  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.
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