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Bagna Cauda

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 1 1/2 cups (serving size: 1 tablespoon)
From the Italian phrase bagno caldo (hot bath), bagna cauda is a warm sauce made with olive oil, anchovies, and garlic, and served with bread and raw vegetables, such as bell peppers and zucchini, for dipping. If you have a fondue pot handy, use it to keep this dip warm while guests help themselves.

Ingredients

  • 6 sun-dried tomato halves
  • 3 tablespoons olive oil, divided
  • 2/3 cup finely chopped red bell pepper
  • 1/2 cup minced fresh onion
  • 2 garlic cloves, minced
  • 2 canned anchovy fillets, finely chopped (about 1 teaspoon)
  • 2 tablespoons capers, finely chopped
  • 1 cup fat-free, less-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped green onions
  • 1 tablespoon white wine vinegar

Nutrition Information

  • calories 23
  • caloriesfromfat 74 %
  • fat 1.9 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 0.5 g
  • carbohydrate 1.2 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 97 mg
  • calcium 5 mg

How to Make It

  1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and mince; set aside.

  2. Heat 1 teaspoon oil in a medium saucepan over medium heat. Add bell pepper, minced onion, and garlic; sauté 5 minutes or until tender. Add anchovies; cook 1 minute, stirring frequently. Add sun-dried tomatoes and capers; cook for 1 minute. Stir in broth, mustard, and salt. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in remaining oil, and remove from heat. Add green onions and vinegar. Serve warm.