Bagna Cauda (Warm Anchovy Dip)

8 Servings
100% would make this recipe for Bagna Cauda (Warm Anchovy Dip) again.

Bagna Cauda, which means hot bath, is a classic sauce from Piedmont, Italy. It is usually kept hot in a pot over a flame, but it can be presented at the table in a serving dish or in individual small bowls without the flame. Raw vegetables cut into bite-size pieces are speared on a long prong like fork and held in the hot sauce for a few seconds.

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Bagna Cauda (Warm Anchovy Dip) Ingredients

1/2 cup extra-virgin olive oil	8 - 10 anchovy fillets patted dry, and finely chopped
4 tablespoon butter - (1/2 stick)	1/4 teaspoon black pepper -Freshly-ground , to taste
6 cloves garlic thinly sliced

Instructions for Bagna Cauda (Warm Anchovy Dip)

In a small saucepan, heat olive oil and butter over medium heat. Add garlic and anchovies. Cook gently for 5 minutes, until garlic is fragrant (but not brown). Stir enough to break up the anchovy fillets info very small pieces. Add pepper to taste.

Transfer to a hot pot or heated dish and serve with vegetable crudites and crusty bread. The traditional vegetables eaten with Bagna Cauda are fennel, cauliflower, cabbage and sweet peppers, but any vegetable that is good to eat raw will work fine. The diners dip vegetables into the oil, holding a piece of bread under the vegetable after dipping. After dipping a few pieces, the bread will be fragrant with oil, delicious to eat.

This recipe yields 8 servings.
Each (2tbs) serving contains an estimated:
Cals: 197, FatCals: 180, TotFat: 20g
SatFat: 6g, PolyFat: 2g, MonoFat: 12g
Chol: 22mg, Na: 322mg, K: 72mg
TotalCarbs: 3g, Fiber: 0g, Sugars: 0g
NetCarbs: 3g, Protein: 3g

NOTE: Bread and/or vegetables are not included in the nutrition analysis.

Main Ingredient: AnchovyCuisine: Mediterranean

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for flavor and categorization

In Italy, the most common vegetables eaten with Bagna Cauda are fennel, cauliflower, cabbage and sweet peppers, but any vegetable that is good to eat raw will work fine. It is truly delicious, and makes munching on vegetable crudites a memorable experience. [I posted this recipe.]