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    You are in: Home / Recipes / Bagna Cauda With Cream (Dip) Recipe
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    Bagna Cauda With Cream (Dip)

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    2 Total Reviews

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    • on April 14, 2003

      I had heard about Bagna Calda but never eaten or made it. When I saw the recipe I had to go for it. We like garlic and ansjovis, and that is a must when you decide to make this. I made it twice, the first time as posted, but it has the tendency to stay separated, the second time I cut up the ansjovis, cooked them a bit longer and after I took it from the heat I took a little handwisk and whisked it until it came together having the concistency of a sauce and the ansjovis were broken up completely. Although I changed the stucture, I did stick to the same ingredients. I served it with vegetables and toasted mini pita's which I sprinkled with some fresh lemon juice just before dipping. A new appetizer for us, which I will make again!

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    • on December 17, 2005

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    Nutritional Facts for Bagna Cauda With Cream (Dip)

    Serving Size: 1 (705 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1909.1
    Calories from Fat 1832
    Total Fat 203.6 g
    Saturated Fat 72.2 g
    Cholesterol 335.5 mg
    Sodium 2598.5 mg
    Total Carbohydrate 7.3 g
    Dietary Fiber 0.2 g
    Sugars 0.2 g
    Protein 20.0 g


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