I skipped the capers and anchoives and added a bit of cornstarch to thicken the sauce. Served it with french bread.
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.
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- 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
- 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
- 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.
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