Bagna Cauda

NOTES: If you don't have a fondue pot, pour the bagna cauda into a small bowl to serve; if it gets too cold, reheat it as necessary in a microwave oven. PREP AND COOK TIME: About 30 minutes

Yield: Makes 6 appetizer servings

Ingredients

• 1/4  cup  (1/8 lb.) butter
• 3/4  cup  olive oil
• 3  tablespoons  minced garlic
• 1  can (2 oz.) anchovies, drained and minced
• 3  to 4 cups assorted raw vegetables: red or white Belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices
• Baguette slices

Preparation

1. In a 1- to 1 1/2-quart pan over medium heat, melt butter. Add olive oil, garlic, and anchovies; stir until mixture is bubbling.

2. Meanwhile, arrange vegetables on a platter and baguette slices in a bowl.

3. Pour bagna cauda into a 1 1/2- to 2-cup fondue pot and set over a candle or medium-low alcohol or canned-heat flame (see notes); stir mixture often and adjust heat as needed so garlic doesn't burn. Serve with vegetables and baguette slices.

Nutritional Information

Calories:

344 (94% from fat)

Protein:

3g

Fat:

36g (sat 8.8)

Carbohydrate:

4.3g

Fiber:

1.1g

Sodium:

366mg

Cholesterol:

26mg