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Bagna Cauda
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A great garlic dip for raw veggies or french bread.It's awesome


Serves/Makes:1 recipe

  • 1 lb (.5 kg). butter
  • 6 or more garlic bulbs, chopped fine
  • 1 can flat anchovies
  • 2 cups (475 ml) to 5 cups (1175 ml) heavy whipping cream
  • 1 10 oz (280 grm). can cream of mushroom soup
  • Melt butter, anchovies,and garlic in large pan.
  • Saute until garlic and anchovies dissolve.
  • Add whipping cream and soup.
  • Cook on low heat stirring often until thick, approximately 4 to 5 hours.
We dip green pepper, cabbage, celery, and the favorite--french bread. If you find the dip is not getting thick after 3 hours or so you can add 1 can of milnot. Don't fret if you don't like anchovies, you can't taste them when it's done. Honest!

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