Bagna Cauda Olive Oil Anchovy Dip Recipe 335

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BAGNA CAUDA RECIPE



Bagna Cauda Recipe image

This Bagna Cauda recipe is made with only four ingredients; anchovies, garlic, butter and a little olive oil. Made for dipping vegetables and crusty bread into it's the most delicious and simple appetizer.

Provided by Emily Kemp

Categories     Appetizer

Time 10m

Number Of Ingredients 4

12 anchovy fillets
6 large cloves garlic (,minced)
3/4 cup (125g) butter
2 tbsp olive oil

Steps:

  • First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer, cut into slices ready to serve.
  • Heat a little oil in a pan and add the anchovy fillets and crushed/minced garlic. Heat the anchovies and garlic until the anchovies dissolve and mix in with the garlic.
  • Give it long enough so the garlic is cooked but not browned or burnt. Add the butter then remove the pan from the heat.
  • Whisk the butter, anchovies and garlic together until it's all thoroughly combined then transfer the dip into a warm ramekin and serve.

Nutrition Facts : Calories 192 kcal, ServingSize 1 serving

BAGNA CAUDA



Bagna Cauda image

Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.

Provided by Julie P.

Categories     Appetizers and Snacks     Seafood

Time 2h50m

Yield 12

Number Of Ingredients 4

½ cup butter
10 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, drained
1 pint heavy cream

Steps:

  • Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
  • Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g

BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)



Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce) image

From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.

Provided by GaylaJ

Categories     Sauces

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 4

1 1/2 cups peeled garlic cloves
1 1/2 cups extra virgin olive oil
2 ounces butter
1 (2 ounce) can anchovies

Steps:

  • Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
  • Serve with bread and/or vegetables.

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