Bagna Cauda

This is also known as warm anchovy dip, but don't run away! A Mediterranean classic, Bagna Cauda is truly delicious, and makes munching on blanched broccoli and cauliflower florets, asparagus and green beens or raw celery and jicama sticks a memorable experience. Bagna Cauda should be eaten warm, so plan ahead.

Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

1/2 cup		Extra-virgin olive oil
4 tablespoons		Butter - (1/2 stick)
6		Garlic cloves - thinly sliced
8		Anchovy fillets - (to 10) - patted dry,
		And finely chopped
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small saucepan, heat olive oil and butter over medium heat. Add garlic and anchovies. Cook gently for 5 minutes, until garlic is fragrant (but not brown). Add pepper to taste.

Transfer to a hot pot or heated dish and serve with vegetables.

This recipe yields 8 servings.

Carbohydrates: 1 grams

Net Carbs: 1 grams

Protein: 1.5 grams

Fat: 20 grams

Calories: 183

Source:
Atkins Cookbook at http://atkinscenter.com

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