Bagna Cauda Dip Recipe
Bagna Cauda Dip Recipe
Enjoy fresh vegetables with an easy dip that uses healthy olive oil instead of sour cream. Sautéing high protein pine nuts draws out their mellow flavor. This dip is great for entertaining.
Ingredients
-
- 1/2 cup extra-virgin olive oil
- 1/2 cup pine nuts
- 2 garlic cloves, peeled and minced
- 3/4 cup fresh flat-leaf parsley, chopped
- 4 anchovy fillets
- black pepper to taste
- 2 tsp fresh lemon juice
Directions
-
- In a saucepan over medium heat, add 2 tablespoons of olive oil and pine nuts and cook about 1 minute, stirring thoroughly.
- Add garlic and cook until translucent, about 30 seconds, stirring continuously.
- Stir in parsley, anchovies and black pepper, and cook 1 minute.
- Transfer mixture to a blender and add remaining olive oil and lemon juice; blend until smooth. Serve dip warm.
- Dip can be stored, refrigerated, up to 1 week. Reheat in a small saucepan until warm before serving.
Nutrition Facts
Serving Size
Amount Per Serving
- Calories
- 82
- % Daily Value*
-
- Total Fat
- 9g
- 14%
-
- Saturated Fat
- 1g
- 5%
-
- Cholesterol
- 1mg
- 0%
-
- Sodium
- 33mg
- 1%
-
- Total Carbohydrate
- 1g
- 0%
-
- Dietary Fiber
- 0
- 0%
-
- Sugars
-
- Protein
- 0
- 0%