4.7 from 27 votes
Bagna cauda
One of the most famous Italian hot dips hails from Piedmont, the northwest region of Italy. Perfect to serve on your next get together with friends and family!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 10 servings
Calories: 195 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 4 large garlic cloves
- 200 grams anchovies in olive oil
- 300 grams milk
- 150 grams extra-virgin olive oil
Recommended vegetables to eat with bagna cauda:
- bell peppers
- carrots
- celery
- boiled potatoes
- turnips
- onions
Instructions
- Peel and slice the garlic.
- Mix the sliced garlic with the milk in a pot and bring to a boil.
- When the milk boils, turn down the heat to low and let it cook for 15-20 minutes, until the garlic is soft.
- In another pot, warm half the olive oil on very low heat. When it is warm, add the anchovies and mix with a wooden spoon until they are broken into pieces.
- Add the garlic and milk to the anchovies.
- Mix the ingredients and add the rest of the olive oil; do not allow the cream to boil.
- Dip cut, raw vegetables in the bagna cauda and enjoy!
Cup of Yum
Nutrition Information
Calories
195kcal
(10%)
Carbohydrates
2g
(1%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Cholesterol
20mg
(7%)
Sodium
747mg
(31%)
Potassium
153mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
57IU
(1%)
Vitamin C
1mg
(1%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 195
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 747mg | 31% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.