Why This Recipe Works
We disliked bagna cauda recipes made with olive oil for their harsh, greasy taste, and recipes made with milk because of their weak, watery flavor and texture. We found cream far superior—it yielded a smooth, rich dip with a consistency that clung nicely to the vegetables and bread that were dipped into it. We added anchovies until we got just the right degree of intensity and did the same with the garlic. We found that our bagna cauda recipe tasted best when the cream and anchovies spent a few seconds in the blender—their flavors came together quickly and smoothly.