Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

5
crd5055 0

"This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables."

Ingredients 35 m {{adjustedServings}} servings 99 cals

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.
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Footnotes

  • Editor's Note
  • The nutritional analysis of this recipe reflects an estimated 10% of the oil for frying as well as the full amount for the anchovies and sardines. Therefore, the values represented may not be accurate.
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Reviews 5

  1. 8 Ratings

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vanessajbaca
3/31/2008

If you use extra virgin olive oil in place of the vegetable oil, it will be spectacular...I promise. I love bagna calda with endive lettuce leaves (if you can find them) and red peppers, but when the calda gets cold and thick, it makes a fantastic spread for bread or tortillas.

cynthia j
4/4/2008

Wow, yes olive oil makes it spectacular! Also, the sardines I had on hand were packed in hot sauce, not oil...added a nice kick to this.

Sue
7/31/2011

It's even better if you use FRESH anchovies and the extra virgin olive oil