Roasted Garlic Bagna Caulda

From EatingWell: The Essential EatingWell Cookbook (2004) — Subscribe Now!

The name of this traditional sauce from the Piedmont region of Italy means literally "warm bath." Serve warm with plenty of fresh vegetables and bread for dipping.

1 1/4 cups

Active Time: 15 minutes

Total Time: 1 hour

Nutrition Profile

Low carbohydrate | Low cholesterol | View Complete Nutrition Guidelines»

Ingredients

1 head garlic, roasted
1 cup extra-virgin olive oil
1 2-ounce can anchovies, rinsed
Pinch of crushed red pepper

Preparation

When garlic is cool enough to handle, squeeze cloves out of their skins into a small bowl. Mash with a fork.
Combine garlic, oil and anchovies in a small saucepan. Simmer over low heat, stirring often, until the garlic and anchovies have broken down completely, about 15 minutes. Stir in crushed red pepper. Serve warm.

Tips & Notes

Make Ahead Tip: Refrigerate tightly covered for up to 2 days.

Tip: Preheat oven to 350°F. Place each head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Place the packages directly on the oven rack and roast until cloves are soft, 30 to 40 minutes.

Nutrition

Per tablespoon: 112 calories; 12 g fat (2 g sat, 9 g mono); 2 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 104 mg sodium; 25 mg potassium.

Exchanges: 2 fat