Traditional recipes

Bagna Cauda Dip with Assorted Vegetables

Bagna Cauda Dip with Assorted Vegetables


  • Assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets)
  • 24 unpeeled large garlic cloves (about 4 ounces)
  • 2 tablespoons (1/4 stick) butter
  • 1 2-ounce can anchovy fillets, oil drained, anchovies chopped
  • 1/3 cup extra-virgin olive oil

Recipe Preparation

  • Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.

  • Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.

Recipe by Selma Brown Morrow,

Nutritional Content

One serving contains (Analysis includes 1 cup of vegetables per serving):Calories (kcal) 278.9%Calories from Fat 82.3Fat (g) 25.5Saturated Fat (g) 6.4Cholesterol (mg) 24.6Carbohydrates (g) 8.2Dietary Fiber (g) 2.7Total Sugars (g) 2.8Net Carbs (g) 5.5Protein (g) 5.2Sodium (mg) 419.1Reviews Section

Watch the video: Bagna Cauda Recipe with Roasted Vegetables (July 2021).