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Bagna Cauda

Makes: 12  servings Start to Finish 30 mins


  • 2 large heads fennel, halved, cored and cut lengthwise into 1-inch strips
  • 3 bell peppers (1 red, 1 green, 1 yellow), cut into strips
  • 3 heads Belgian endive, separated into leaves
  • 1 pound  baby carrots
  • 1/3 cup  extra-virgin olive oil
  • 1/2 teaspoon  minced garlic
  • 6 tablespoons  butter, cut up (no substitutions)
  • 1 2 ounce can anchovy fillets, drained and chopped


1. Arrange vegetables on large serving platter. If desired, cover and refrigerate for up to 8 hours.

Make Dip::

2. Heat oil and garlic in small saucepan over low heat just until garlic turns golden. Add butter and anchovies and cook until butter melts. Serve hot with vegetables. Makes 12 servings.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)145,
  • Fat, total(g)12,
  • chol.(mg)18,
  • sat. fat(g)4,
  • carb.(g)7,
  • sodium(mg)279,
  • Percent Daily Values are based on a 2,000 calorie diet