Bagna Cauda Dip With Assorted Vegetables Recipes
BAGNA CAUDA DIP WITH ASSORTED VEGETABLES
Provided by Selma Brown Morrow
Categories Garlic Appetizer Cocktail Party High Fiber Oscars Backyard BBQ Green Bean Beet Zucchini Party Anchovy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 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.
BAGNA CAUDA
Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.
Provided by Julie P.
Categories Appetizers and Snacks Seafood
Time 2h50m
Yield 12
Number Of Ingredients 4
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
- Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g
CREAMY BAGNA CAUDA
Creamy version of a classic Italian vegetable dip. Great for a fondue pot. Serve with bread cubes or bite size vegetables.
Provided by papergoddess
Categories Vegetable
Time 10m
Yield 4 1/2 cups dip
Number Of Ingredients 5
Steps:
- Saute garlic in butter until light brown but NOT SCORCHED.
- Add anchovy filets, then cream.
- Hold out about 1/2 cup cream and combine with cornstarch.
- Stir thickener into mixture.
- Bring to a SIMMER but DO NOT BOIL.
- Stir constantly until thickened.
- You can place this in a fondue pot and serve with small, bite size assorted veggies or bread cubes.
- Some suggestions are carrot slices, artichoke hearts, cherry tomatoes, celery slices, cabbage leaves, Belgian Endive, broccoli florets, etc.
- Guests can dip their choice into the warm sauce.
Nutrition Facts : Calories 1496.6, Fat 153.5, SaturatedFat 95.1, Cholesterol 506.4, Sodium 1699.8, Carbohydrate 20.8, Fiber 0.9, Sugar 0.7, Protein 16.3
CLASSIC BAGNA CAUDA
Make and share this Classic Bagna Cauda recipe from Food.com.
Provided by papergoddess
Categories Very Low Carbs
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.
- Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.
- Or serve with bread cubes for dipping.
- Let the guests dip their choices into the warm sauce with fondue forks.
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