Recipe

Bagna Cauda Recipe

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Ingredients

2 garlic cloves, minced
2 tbsps capers, finely sliced
1 tbsp white wine vinegar
3 tbsps olive oil, divided
2 canned anchovy fillets, finely sliced (about 1 tsp)
1/4 tsp salt
6 sun-dried tomato halves
2/3 c finely sliced red bell pepper
1 c fat-free, less-sodium chicken broth
1/4 c finely sliced green onions
2 tbsps Dijon mustard
1/2 c minced fresh onion

Directions

Step #1 Combine boiling water & sun-dried tomatoes in a bowl; let this stand 30 mins or until soft.
Step #2 Drain & mince; set aside.
Step #3 Heat 1 tsp oil in a medium saucepan over med-heat/flame.
Step #4 Add bell pepper, minced onion, & garlic; sauté 5 mins or until tender.
Step #5 Add anchovies; cook 1 min, stirring frequently.
Step #6 Add sun-dried tomatoes & capers; cook for 1 min.
Step #7 Stir in broth, mustard, & salt.
Step #8 Bring to a boil; reduce heat, & let simmer 2 mins.
Step #9 Stir in remaining oil, & remove this from heat.
Step #10 Add green onions & vinegar.
Step #11 Serve warm.
Enjoy the Bagna Cauda recipe

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Appetizers / Finger Foods

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