The sun was still out before Sunday’s torrential rains and nothing screams springtime, grilling and outdoors more than bagna càuda. The name of the dish literarly means “hot dip” and it is a great idea for serving as an appetizer to hold off hungry guests while you frantically finish preparing a delicious meal. I was inspired to make this while my parents were visiting this weekend so we could reminisce with them about our 2008 Côte d’Azur trip. Reminisce is all we’re planning on doing as something tells me international, intercontinental travel with an infant is more trouble than it is worth. Lastly, this is also a nod to my anchovies as big flavor creators post.