Dip into classic Italian Bagna Càuda, a hot dip made with garlic, anchovies and more. Bagna Càuda is traditionally served with bread slices and veggies.
What You Need
Original recipe yields 9 servings
3/4 cup olive oil
1 pkg. (0.75 oz.) GOOD SEASONS Garlic & Herb Dressing Mix
1/3 cup butter or margarine, cut into small pieces, softened
1 can (2 oz.) anchovy fillets, drained
4 cloves garlic
1 tsp. fresh lemon juice
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Let's Make It
Blend all ingredients except lemon juice in blender until smooth; pour into medium saucepan.
Bring to boil, stirring frequently. Cover; simmer on medium-low heat 15 min., stirring occasionally.
Stir in lemon juice.
Serve with assorted cut-up vegetables and pita chips.
How to Keep Warm While Serving
Pour prepared recipe into fondue pot, mini slow cooker or other small earthenware pot that has a flame under it to keep mixture hot while serving.
Traditionally this is served with vegetables and sliced bread. You dip the vegetables into the warm dressing mixture, then eat it while holding the bread under the dipped vegetables to catch all the dressing mixture dripping off the vegetables. Once the bread is saturated with the dressing mixture, you eat the bread before replacing it with another bread slice.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.