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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Prep Time
15 min
15 min


  • 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


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
  • Sugar Content 0 g
  • Monounsaturated Fat Content 14 g
  • Polyunsaturated Fat Content 2 g

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