Bagna Cauda (Italian Anchovy Dip)

Recipe Ingredients

4 tablespoons	60ml	Butter
1/2 cup	46g / 1.6oz	Minced mushroom stems
3 tablespoons	45ml	Finely minced garlic
8		Anchovy fillets - drained and minced
1 cup	237ml	Heavy cream - 1/2 pint
1 cup	237ml	Shredded mozzarella
1/8 teaspoon	0.6ml	Cayenne
1/4 teaspoon	1.3ml	Sugar
1/8 teaspoon	0.6ml	Coarsely ground black pepper
		Salt to taste

Recipe Instructions

Melt the butter and gently saute the mushrooms and garlic. Do not let them brown. Add the anchovies and stir constantly for about a minute. Add the remaining ingredients and cook over very low heat until the cheese is totally melted, whisking continuously.

Source:
Pour into a serving dish with its own heat source: candle warmer, electric hot tray, spirit lamp, etc., to keep warm.

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