 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
From the Italian phrase bagno caldo (hot bath), bagna cauda is a warm sauce made with olive oil, anchovies, and garlic, and served with bread and raw vegetables, such as bell peppers and zucchini, for dipping. If you have a fondue pot handy, use it to keep this dip warm while guests help themselves. Ingredients:
6 sun-dried tomato halves |
3 tablespoons olive oil, divided |
2/3 cup finely chopped red bell pepper |
1/2 cup minced fresh onion |
2 garlic cloves, minced |
2 canned anchovy fillets, finely chopped (about 1 teaspoon) |
2 tablespoons capers, finely chopped |
1 cup fat-free, less-sodium chicken broth |
2 tablespoons dijon mustard |
1/4 teaspoon salt |
1/4 cup finely chopped green onions |
1 tablespoon white wine vinegar |
Directions:
1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and mince; set aside.
2. Heat 1 teaspoon oil in a medium saucepan over medium heat. Add bell pepper, minced onion, and garlic; sauté 5 minutes or until tender. Add anchovies; cook 1 minute, stirring frequently. Add sun-dried tomatoes and capers; cook for 1 minute. Stir in broth, mustard, and salt. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in remaining oil, and remove from heat. Add green onions and vinegar. Serve warm.
|
|