Easy Bagna Cauda

    Bagna cauda is a Northern Italian dip which is served hot, like fondue. Serve it at a party with sliced capsicums, cauliflower, broccoli, carrots and chunks of bread.

    1 person made this

    Serves: 6 

    • 20g butter
    • 60g can anchovy fillets, drained
    • 8 cloves garlic, minced
    • 300g tinned condensed cream of mushroom soup
    • 1 cup (250ml) thickened cream
    • 2 cups (500ml) light cream

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Melt butter in a saute pan over medium heat. Saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. Pour in the mushroom soup and creams; turn heat to low and cook for 45 minutes, making sure the mixture does not boil.

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