Bagna Cauda

Bagna Cauda Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

1 1/2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

Note:

September 2001
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