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Bagna Cauda

Makes: 20 servings
Serving size: 1 tablespoon Yield: 1-1/2 cups
Start to Finish 15 mins
Bagna Cauda
  • 1/3  cup  olive oil
  • 1 2  ounce can  anchovy fillets, drained
  • 2  cloves garlic, sliced
  • 1  cup  butter, cut up
  •  Assorted vegetable dippers (such as green beans, packaged peeled baby carrots, mushrooms, thinly sliced zucchini, broccoli florets, and/or cauliflower florets), blanched*

1. In a blender or food processor, combine oil, anchovies, and garlic. Cover and blend or process just until anchovies and garlic are finely chopped.

2. Pour anchovy mixture into a small saucepan. Add butter. Cook over medium-low heat until mixture is bubbly, stirring occasionally.

3. If desired, keep warm in a 1-1/2-quart slow cooker on low-heat setting for up to 2 hours. Serve dip with vegetables. Makes 1-1/2 cups.

From the Test Kitchen*Test Kitchen Tip:
  • To blanch vegetables, cook desired vegetables in boiling, lightly salted water for 2 minutes; drain. Immediately plunge vegetables into a bowl of ice water; cool. Drain well.
Nutrition Facts per 1 tablespoon dip:
  • 98 cal., 11 g total fat (5 g sat. fat), 22 mg chol., 120 mg sodium, 0 g dietary fiber, 1 g protein.

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