Inside the Rustic Kitchen · by Emily★ 5.0 (2)
Bagna Cauda (Anchovy, Garlic and Butter Dip)
NUTRITION · PER SERVING20M COOK
CAL 9%·PRO 12%
CARBS 7G15% OF CAL
2G FIBER1G ADDED1G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 16G77% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm anchovy, garlic, and butter dip from northern Italy, traditionally served with raw vegetables or crusty bread for dipping. Rich, umami-forward, and deeply savory.
condimentitaliangluten free
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Nutrition & ingredients
Ingredients
serves 6- 12 anchovy fillets
- 6 large cloves garlic (crushed or minced (about 50g))
- 125 grams (1 stick plus 1 tablespoon) butter
- 2 tablespoons olive oil
At a glance
PER SERVING · TIME 20M
CAL 9%·PRO 12%
CARBS 7G15% OF CAL
2G FIBER1G ADDED1G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 16G77% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 52mg
- Total sugar
- 1g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 51mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 52MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.