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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.

Recipe by Cooking Light September 2001

Gallery

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

23 calories; calories from fat 74%; fat 1.9g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.2g; protein 0.5g; carbohydrates 1.2g; fiber 0.3g; cholesterol 0mg; iron 0.2mg; sodium 97mg; calcium 5mg.
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