Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)
This recipe for bagna calda (referred to as bagna cauda in the Piedmont region of Italy) was passed down by many generations of my family. It's mainly used in small servings and is great as an appetizer spread on bread, or as a dip with vegetables
vegetable oil
1 ½
cups
minced garlic
¾
cup
anchovy fillets packed in olive oil, drained
4
(2 ounce) cans
sardines packed in olive oil, drained
3
(4 ounce) cans
butter
1
cup
 Place canola oil in a skillet and heat over medium heat. Stir in garlic; cook until golden brown, about 5 minutes. Add butter, anchovies, and sardines; cook and stir until well blended, 10 to 15 minutes. Serve warm.
