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Bagna Cauda

Christina Schmidhofer
Total time 30 mins
Yield Makes 6 appetizer servings
If you don't have a fondue pot, pour the bagna cauda into a small bowl to serve; if it gets too cold, reheat it as necessary in a microwave oven.


  • 1/4 cup (1/8 lb.) butter
  • 3/4 cup olive oil
  • 3 tablespoons minced garlic
  • 1 can (2 oz.) anchovies, drained and minced
  • 3 to 4 cups assorted raw vegetables: red or white Belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices
  • Baguette slices

Nutrition Information

  • calories 344
  • caloriesfromfat 94 %
  • protein 3 g
  • fat 36 g
  • satfat 8.8 g
  • carbohydrate 4.3 g
  • fiber 1.1 g
  • sodium 366 mg
  • cholesterol 26 mg

How to Make It

  1. In a 1- to 1 1/2-quart pan over medium heat, melt butter. Add olive oil, garlic, and anchovies; stir until mixture is bubbling.

  2. Meanwhile, arrange vegetables on a platter and baguette slices in a bowl.

  3. Pour bagna cauda into a 1 1/2- to 2-cup fondue pot and set over a candle or medium-low alcohol or canned-heat flame (see notes); stir mixture often and adjust heat as needed so garlic doesn't burn. Serve with vegetables and baguette slices.