BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE
Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Snacks Condiment Sauce
Time 1h
Number Of Ingredients 6
Steps:
- Trim garlic cloves; if desired, halve lengthwise and remove germ from center. (Very developed green germs can add a subtle bitterness to the sauce, though our tests with younger garlic showed no noticeable difference between batches made with and without a more beige germ.) Slice garlic.
- In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes.
- Drain garlic well. Wipe out saucepan, then return garlic to saucepan and cover with olive oil. Cook over very low heat until garlic is very soft and can easily be smashed with a wooden spoon, about 10 minutes.
- Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick purée forms. (If desired, you can very quickly purée the bagna càuda with an immersion blender to make an even smoother sauce.)
- Serve hot with raw vegetables and slices of roasted onion (if using).
Nutrition Facts : Calories 249 kcal, Carbohydrate 5 g, Cholesterol 17 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 633 mg, Sugar 2 g, Fat 23 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
TOFU RANCH DIP
Steps:
- In the carafe of a blender, combine the tofu, vinegar, garlic and onion powders, salt and pepper. Puree until smooth. Add the chives and parsley and pulse once just to incorporate. Transfer to a serving bowl and chill in the fridge until ready to serve. Serve cold with the dippers of your choice!
ANCHOVY DIP
Great with baguette slices, this dip is also wonderful spread on sandwiches or stirred into scrambled eggs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, bring olive oil, milk, garlic, and anchovy fillets to a simmer over medium; cook until garlic is tender, 8 minutes. Transfer to a food processor and add parsley. Pulse until smooth; season with pepper and lemon juice.
Nutrition Facts : Calories 282 g, Fat 26 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g
CREAMY ANCHOVY DIP
A simple yet flavorful dip that's great with raw vegetables. The subtle hint of anchovy enhances the other ingredients but no one will know they are in there. This is easy to put together with what you probably already have on hand but is a nice change from the typical dip fare.
Provided by Somogirl
Categories < 4 Hours
Time 2h15m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients until smooth except anchovies, folding in last.
- If using anchovy paste mix in after creaming other ingredients into mixture.
- Cover and refrigerate 2 hours.
- I have made this with dried parsley and one stalk minced green onion when I was out of dill weed with great results, and I always use light mayo & sour cream myself.
- Serve with raw vegetables, crackers or toasted baguette slices.
- Try using some different fresh vegetables like snow peas, jicama or yellow squash, for example.
Nutrition Facts : Calories 845.9, Fat 69.4, SaturatedFat 22, Cholesterol 129.3, Sodium 3146.3, Carbohydrate 37.3, Fiber 0.8, Sugar 9.1, Protein 22.2
ANCHOVY-SAUCE DIP
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 5m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients and stir until sugar is dissolved. Serve as a dipping sauce for meats and salads.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 445 milligrams, Sugar 4 grams
ANCHOVY DIP
I've had this recipe for ages- it's really good! The anchovy taste is subtle. My aunt sent me a publication called Party Time Ideas from Safeway, and this was one of the recipes.
Provided by BecR2400
Categories Brunch
Time 15m
Yield 1 3/4 cups of dip
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in order given.
- Makes about 1 3/4 cups.
- Tips: Looking for an unusual container for your dip? Try a sea shell, coconut shell, green or red bell pepper case, half grapefruit, or scooped out tomato.
- Dip accompaniments may be selected from assorted crisp crackers and waferettes, corn or potato chips, pretzels, or raw vegetables.
Nutrition Facts : Calories 739.6, Fat 61.4, SaturatedFat 15.8, Cholesterol 87, Sodium 2001.1, Carbohydrate 39, Fiber 0.9, Sugar 10, Protein 11.9
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