White Bean Bagna Cauda Dip with Crudités

Bagna cauda, or “hot bath” in Italian, is an olive oil and anchovy dip popular in northern Italy. We add white beans to the dip to boost protein and fiber. It's typically served with a rainbow of vegetables, so choose your favorites. You can also make your own whole-grain pita chips (see below) for dipping.
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White Bean Bagna Cauda Dip with Crudités

White Bean Bagna Cauda Dip with Crudités

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1/3 cup 
extra-virgin olive oil
  • 5 
canned anchovies 
(TRY: Wild Planet 
White Anchovies)
  • 6 cloves 
garlic, halved lengthwise
  • 1 tsp minced fresh rosemary
  • 1 15-oz 
BPA-free can unsalted cannellini or great northern beans, 
drained and rinsed
  • ½ tsp ground black pepper

Preparation

1. In a medium saucepan on low, heat oil, anchovies, garlic and rosemary. Cook, stirring frequently, until garlic is softened but not browned, 5 minutes. Add beans and cook until mixture is heated through, about 2 minutes. 

2. Transfer mixture to a food processor along with black pepper; process until smooth. Pour dip into a serving bowl and serve warm with fresh vegetables and/or pita chips.

Nutrition Information

  • Serving Size: 1/3 cup
  • Calories: 269
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 4 mg
  • Fat Content: 3 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 198 mg
  • Monounsaturated Fat Content: 14 g
  • Polyunsaturated Fat Content: 2 g