Nutritional Info

Nutrition Facts

Serving Size 1 (70g)

Calories 549
Calories from Fat 532 (97%)
Amount Per Serving %DIV
Total Fat 59.1g 91%
Saturated Fat 20.2g 101%
Monounsaturated Fat 32.1g
Polyunsaturated Fat 6.7g
Trans Fat 0.0g
Cholesterol 62.3mg 21%
Sodium 271.2mg 12%
Potassium 7.4mg 0%
Total Carbohydrate 0.2g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0.3g 1%

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Recipe Description
Bagna cauda is a delicious Italian hot olive oil and garlic dip for fresh vegetables. The anchovies melt into the hot oil and add a zesty complex flavor to the dish. Even those who dislike anchovies seem to enjoy this preparation
Prep time
5 min
Cook time
10 min
Ready In
15 min


Serves Tool

Serves To:USMetric
1 Package(pk)  bread cubes for dipping
1/2 Cup(c)  olive oil
1/2 Cup(c)  butter
3 Clove(clv)  medium cloves garlic, finely chopped
2 Ounce(oz)  can of flat anchovy fillets, finely chopped, with oil
1/2 Teaspoon(t)  salt
1/8 Teaspoon(t)  red pepper flakes
1 Package(pk)  vegetables for dipping


Combine olive oil and butter in a fondue pot or small saucepan. Heat oil until butter starts to melt. Add garlic, chopped anchovy fillets with oil, salt, and red pepper flakes. Heat gently over low heat for about ten minutes, stirring occasionally, until garlic is soft and the anchovies dissolve. Then, warm with a colorful variety of vegetables, raw or cooked. Spear the vegetables on the fondue fork and have a cube of bread ready to catch the savory drips of oil from the vegetables!

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Bagna Cauda
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