These crackers are filled with all kinds of cheesy goodness, dry mustard, and a hint of cayenne pepper for heat. Can you say addiction?
Sep 21, 2009 by Deirdre Heekin | Caleb Barber
Bell peppers are slowly simmered then served warm with a garlic-anchovy bagna cauda sauce over them. Use leftover bagna cauda on other vegetables.
- Quick Glance
- 25 M
- 1 H, 15 M