Chef John's Bagna Cauda

Ingredients

• 2 cans anchovies, drained and chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup butter
• 1/4 cup chopped fresh parsley
• 1/4 cup freshly squeezed lemon juice

Directions

1. In a medium saucepan, heat the olive oil and butter over medium heat.
2. Add the chopped anchovies and garlic and cook for 2 minutes, stirring occasionally.
3. Add the parsley and lemon juice and cook for an additional 2 minutes.
4. Remove from heat and serve warm with vegetables or crackers.

Interesting Facts

• Bagna Cauda originated in the Piedmont region of Italy.
• The name Bagna Cauda translates to "hot bath" in Italian.
• This dish is typically served at room temperature.