Bagna Cauda

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

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Nutritional Information

Amount per serving
  • Calories: 23
  • Calories from fat: 74%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.5g
  • Carbohydrate: 1.2g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 97mg
  • Calcium: 5mg

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

  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.
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