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Bagna Cauda With Cream Dip

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Ingredients

Adjust Servings:
1/4 lb whipped butter
1 cup olive oil
2 (2 ounce) cans anchovy fillets
8 garlic cloves, peeled and chopped
1/2 pint whipping cream

Nutritional information

1909.1
Calories
1832 g
Calories From Fat
203.6 g
Total Fat
72.2 g
Saturated Fat
335.5 mg
Cholesterol
2598.5 mg
Sodium
7.3 g
Carbs
0.2 g
Dietary Fiber
0.3 g
Sugars
20.1 g
Protein
705g
Serving Size

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Bagna Cauda With Cream Dip

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    Cuisine:

    I had heard about Bagna Calda but never eaten or made it. When I saw the recipe I had to go for it. We like garlic and ansjovis, and that is a must when you decide to make this. I made it twice, the first time as posted, but it has the tendency to stay separated, the second time I cut up the ansjovis, cooked them a bit longer and after I took it from the heat I took a little handwisk and whisked it until it came together having the concistency of a sauce and the ansjovis were broken up completely. Although I changed the stucture, I did stick to the same ingredients. I served it with vegetables and toasted mini pita's which I sprinkled with some fresh lemon juice just before dipping. A new appetizer for us, which I will make again!

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Bagna Cauda With Cream (Dip), Growing up in a community known as Little Italy, this was always a staple at any party, especially when the men got together to play cards! For sure this is an artery blocker, a heart attack waiting to hit, BUT if you like garlic and anchovies, but all means take the risk!, I had heard about Bagna Calda but never eaten or made it When I saw the recipe I had to go for it We like garlic and ansjovis, and that is a must when you decide to make this I made it twice, the first time as posted, but it has the tendency to stay separated, the second time I cut up the ansjovis, cooked them a bit longer and after I took it from the heat I took a little handwisk and whisked it until it came together having the concistency of a sauce and the ansjovis were broken up completely Although I changed the stucture, I did stick to the same ingredients I served it with vegetables and toasted mini pita’s which I sprinkled with some fresh lemon juice just before dipping A new appetizer for us, which I will make again!, Growing up in a community known as Little Italy, this was always a staple at any party, especially when the men got together to play cards! For sure this is an artery blocker, a heart attack waiting to hit, BUT if you like garlic and anchovies, but all means take the risk!


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    Steps

    1
    Done

    Brown Garlic in Oil in a Deep Skillet.

    2
    Done

    Add Anchovies and Butter, Stirring Until Hot.

    3
    Done

    Reduce Heat.

    4
    Done

    Stir in Cream and Heat Just Til Warm.

    5
    Done

    Serve Immediately, With Any Raw Veggies or Italian Bread For Dipping.

    Avatar Of Silas Martinez

    Silas Martinez

    Pizza perfectionist crafting crispy crusts and gooey cheese for savory satisfaction.

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