Rosemary Bagna Cauda with Vegetables

• 2 cups extra virgin olive oil
• 6 anchovy fillets in oil, drained and finely chopped
• 4 garlic cloves, finely chopped
• 4 (3-inch) sprigs of fresh rosemary
• 2 whole dried hot red chiles or 1/2 teaspoon crushed hot red pepper flakes

1. In a metal fondue pot, heat 2 tablespoons of the oil over medium-low heat.
2. Add the anchovies and garlic and cook, stirring constantly, until the garlic softens and the anchovies dissolve into a paste, about 2 minutes.
3. Add the remaining oil, rosemary, and chiles.
4. Cook slowly just until the oil is warm, about 5 minutes.
5. Remove from the heat and let the bagna cauda stand for 30 minutes.
6. When ready to serve, reheat the bagna cauda over low heat until just warm.
7. Transfer to a metal fondue pot and keep warm over a low flame.
8. Serve with the dipping ingredients of your choice.

extra virgin olive oil, anchovy, garlic, rosemary, hot red pepper

Taken from www.cookstr.com/recipes/rosemary-bagna-cauda-with-vegetables (may not work)