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Warm Bagna Cauda

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  Butter 4 Ounce (125 g)
  Olive oil 30 Milliliter (2 tablespoons)
  Garlic 3 Clove (15 gm), finely chopped
  Anchovy fillets 6 , finely chopped
  Cream 1⁄4 Pint (150 ml)
  Vegetables 1⁄2 Cup (8 tbs) (for dipping)

1. Melt the butter with the oil in a saucepan. Add the garlic and anchovies and cook gently, stirring and mashing with a wooden spoon until the ingredients have almost formed a paste.
2. Stir in the cream and heat through without boiling.
3. Pour the dip into a chafing dish and serve with vegetables for dipping: sticks of carrot, celery and cucumber, cauliflower florets, radishes and green and red pepper rings.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1629 Calories from Fat 1148

% Daily Value*

Total Fat 129 g198.6%

Saturated Fat 66.7 g333.6%

Trans Fat 0 g

Cholesterol 271.4 mg90.5%

Sodium 1667.8 mg69.5%

Total Carbohydrates 108 g36.1%

Dietary Fiber 3.3 g13.3%

Sugars 42.5 g

Protein 13 g26.8%

Vitamin A 137.1% Vitamin C 20.8%

Calcium 39.1% Iron 6.4%

*Based on a 2000 Calorie diet

Warm Bagna Cauda Recipe