This garlic-and-anchovy-based dipping sauce hails from Northern Italy; bagna cauda is Italian for "hot dip." We turn the dipping sauce into a meal by serving it with shrimp and loads of vegetables. Crusty bread is another great dipper.

EatingWell Magazine, November 2021

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Credit: Greg DuPree

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chopped lemon, oil and garlic in a small saucepan. Cook over medium heat until the lemon is softened, 3 to 5 minutes. Add lemon juice, anchovies, walnuts, pepper, salt and crushed red pepper. Cover; remove from heat.

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  • Arrange shrimp, radicchio (and/or Treviso), cauliflower, carrots and radishes on a platter. Serve with the bagna cauda.

To make ahead

Refrigerate bagna cauda (Step 1) for up to 1 week.

Nutrition Facts

447 calories; fat 32g; cholesterol 224mg; sodium 720mg; carbohydrates 9g; dietary fiber 4g; protein 33g; sugars 3g; niacin equivalents 3mg; saturated fat 5g; vitamin a iu 2133IU; potassium 708mg.
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