• Fast
• Healthy
• Make-Ahead

Ingredients

1. One 750-milliliter bottle dry red wine, such as Nebbiolo
2. 1/4 cup marinated white anchovy fillets, drained and chopped
3. 4 oil-packed anchovy fillets, drained and chopped
4. 3 garlic cloves, chopped
5. Finely grated zest and juice of 1 lemon
6. 1 1/2 cups extra-virgin olive oil
7. Salt and freshly ground pepper
8. Assorted crudités, such as baby carrots, radishes, fennel and bell peppers, for serving

Directions

1. In a large saucepan, boil the wine over high heat until reduced to 1 cup, about 20 minutes. Let cool.
2. In a blender, combine the reduced wine with the anchovies, garlic, lemon zest and lemon juice and blend until smooth. With the machine on, add the olive oil in a thin stream. Season with salt and pepper.
3. Transfer the bagna cauda to a medium saucepan and rewarm over low heat. Pour into a serving bowl and serve with the crudités alongside.

Make Ahead

The bagna cauda can be prepared through Step 2 and refrigerated overnight. Reheat gently.