Bagna Cauda

Author: Canadian Living

From the term bagno caldo, Italian for “hot bath,” bagna cauda is a traditional anchovy, garlic and extra-virgin olive oil–based dip for vegetables.

  • Portion size 300 servings

Ingredients

  • 18 anchovy fillet
  • 3 slices white bread crusts removed
  • 2 tablespoons butter
  • 3 garlic clove thinly sliced
  • 1 pinch salt
  • 1 pinch pepper
  • 3/4 cups extra virgin olive oil

Method

Soak anchovies in water for 20 minutes. Drain and rinse under cold water.

Sprinkle bread slices with 3 tbsp (50 mL) water to soften; let stand for 5 minutes. Squeeze out water; tear bread into pieces to make about 2 cups (500 mL) loosely packed.

In saucepan, melt butter over medium-low heat; cook sliced garlic, stirring, until softened but not browned, about 3 minutes.

In blender, pur?together garlic, anchovies, bread, salt and pepper, scraping down side of bowl. With motor running, add oil in slow steady stream, blending until smooth.

Return to saucepan; heat over medium-low heat, stirring, for about 3 minutes or until hot.

Transfer heated garlic dip to ceramic dish over tea light to keep it warm.

Nutritional facts Per 1 tbsp 15 mL : about

  • Sodium 161 mg
  • Protein 1 g
  • Calories 100.0
  • Total fat 10 g
  • Cholesterol 6 mg
  • Saturated fat 2 g
  • Total carbohydrate 2 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bagna Cauda