Red Wine Bagna Cauda with Crudites

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

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

red wine, oil, garlic, lemon, extravirgin olive oil, salt, crudites

Taken from www.foodandwine.com/recipes/red-wine-bagna-cauda-crudites (may not work)