Bagna Cauda With Spring Vegetables
Bagna Cauda With Spring Vegetables is a rich and flavorful Italian dip that transforms fresh vegetables into an irresistible culinary experience. This warm, creamy sauce combines garlic, anchovies, butter, and olive oil, creating a savory dip perfect for sharing at gatherings or cozy dinners. Paired with vibrant spring veggies like asparagus and radishes, this dish promises to impress your guests and elevate any occasion. Prepare for laughter and delightful memories as everyone dips into this deliciously indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4 people 1x
- Category: Appetizer
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 6 cloves fresh garlic, minced
- 4 salted anchovy fillets, finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup unsalted butter
- 1/2 cup sour cream
- 2 cups assorted seasonal spring vegetables (asparagus, radishes, snap peas)
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
Instructions
- In a medium saucepan over low heat, melt together the butter and olive oil until well combined.
- Add minced garlic and chopped anchovies; cook for 3-4 minutes until fragrant.
- Stir in sour cream and lemon zest until smooth.
- Season with salt and pepper to taste; adjust as needed.
- Prepare your spring vegetables by washing and cutting them into bite-sized pieces.
- Serve the warm Bagna Cauda alongside the fresh veggies for dipping.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 190
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: For a vegetarian version, substitute anchovies with finely chopped olives or capers. Feel free to mix up your vegetable selection based on seasonal availability or personal preference.