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
Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell
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; iron 0.2mg; sodium 97mg; calcium 5mg.