A blessed and a brighter new year to all of you dear readers out there! One of the things we welcomed the new year with, was this great and wonderful Italian dip, that our niece, Aio G. Esteban brought as per recipe of her mom, Pilar Platt. I want to share it with you, because it just floored me when I tried it!!! Namits gid ya…

1 box Nestle all purpose cream
1 whole small can anchovy (drained and deboned; save oil)
1 head garlic ( you can lessen or add more)
4 slices pan Americano (Olsen's or Gardenia nga size)
1/3 cup extra virgin olive oil

PROCEDURE:
1.) Tear bread apart and soak in the all purpose cream. Set aside. Mince the garlic and soak in the anchovy oil.
2.) When bread seems soft, transfer into a blender, together with the garlic in anchovy oil. Add about 2 tablespoons from your 1/3 cup olive oil.
3.) Blend at high speed and SLOWLY drizzle the olive oil from the opening on top of blender and with the engine still running at medium speed. Continue until all the olive oil has been consumed and has emulsified with the rest of the ingredients.

TIPS:
- Serve with raw vegetables like carrot slivers, celery, leeks, cauliflower, and broccoli.
- You can also serve the dip with regular flavored chips and crackers.
- Probably, you can even add a teaspoon of calamansi or lemon juice or just add the rind of it. Or fold in a teaspoon of chopped capers. Make sure you rinse with water
the capers before you fold it in.

Enjoy your Bagna Cauda and here’s a big hug
From the Red Hot Mama!!!