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Bagna Cauda





Yields
Makes 6 appetizer servings



Total Time
30 mins

If you don't have a fondue pot, pour the bagna cauda into a small bowl to serve; if it gets too cold, reheat it as necessary in a microwave oven.

Bagna Cauda




Christina Schmidhofer
 1/4 cup (1/8 lb.) butter
 3/4 cup olive oil
 3 tablespoons minced garlic
 1 can (2 oz.) anchovies, drained and minced
 3 to 4 cups assorted raw vegetables: red or white Belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices
  Baguette slices
Step 1
1

In a 1- to 1 1/2-quart pan over medium heat, melt butter. Add olive oil, garlic, and anchovies; stir until mixture is bubbling.

Step 2
2

Meanwhile, arrange vegetables on a platter and baguette slices in a bowl.

Step 3
3

Pour bagna cauda into a 1 1/2- to 2-cup fondue pot and set over a candle or medium-low alcohol or canned-heat flame (see notes); stir mixture often and adjust heat as needed so garlic doesn't burn. Serve with vegetables and baguette slices.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories344
% Daily Value *
Total Fat 36g47%

Saturated Fat 8.8g45%
Cholesterol 26mg9%
Sodium 366mg16%
Total Carbohydrate 4.3g2%

Dietary Fiber 1.1g4%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.