Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Bagna Cauda (Italian Anchovy Dip)
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 tablespoons butter
1/2 cup minced mushroom stems
3 tablespoons finely minced garlic
8 anchovy fillets, drained and minced
1 cup heavy cream
1 cup shredded Mozzarella cheese
1/8 teaspoon cayenne pepper
1/4 teaspoon sugar
1/8 teaspoon coarsely ground black pepper
salt, to taste
Optional Dippers
celery sticks
cherry tomatoes
raw mushrooms
cucumber
green onions
red bell peppers
directions
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.
Pour into a serving dish with its own heat source: candle warmer, electric hot tray, spirit lamp, or whatever you want, to keep warm. Accompany with a basket of fresh, crisp, chilled raw vegetables.
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