CHEF JEFF — ONE BYTE AT A TIME: Bagna Cauda

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Bagna Cauda is a hot dip that’s native to Italy. Unlike many other holiday dips that are built around sour cream, cream cheese and even mascarpone cheese, it contains extra-virgin olive oil, garlic and herbs and is served with seasonal vegetables and chickpeas. Here’s a vegetarian version that contains no anchovies, traditionally a part of this warm dip.

Bagna Cauda

1 cup extra-virgin olive oil

5 cloves garlic, thinly sliced

6 basil leaves, minced

1 tablespoon fresh oregano, chopped

1/8 teaspoon crushed dried red chili flakes

Juice of ½ lemon

Heat oil in a small pot over medium heat without bringing it to a boil. Add remaining ingredients and heat 10 minutes. Pour into a ceramic pot.

Yield: Serves 8.

Note: You will ll need approximately 6 to 8 cups of assorted fresh vegetables to serve 8 people.

Approximate nutritional analysis per serving: 257 calories, 98 percent of calories from fat, 28 grams fat (4 grams saturated), no cholesterol, 1 gram carbohydrates, 0.2 grams total fiber, 0.2 grams protein, 0.5 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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