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Nutrition Facts
Serving Size 39 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 130 mg 5%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 1 g
Vitamin A 0% Iron 2%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Calabrian Chili and Roasted Garlic Bagna Cauda
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

3/4 cup(s) Aldonza Extra Virgin Olive Oil, divided use
8 cloves of garlic, smashed or crushed
1/3 cup(s) Orti Di Calabria Garlic, Tomato & Chili Stir in Sauce
1 Oz flat anchovies in olive oil, approximately half a tin
1 Tsp Central Market Organics Whole Mediterranean Oregano
1 Tbsp red wine vinegar
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In a small pot set over medium heat, add 1/4 cup of olive oil and garlic.
Gently fry garlic cloves until they just start to brown. Remove from heat and allow to cool slightly before proceeding.
In a blender add chili sauce, garlic and olive oil mixture, anchovies, oregano, remaining olive oil and vinegar.
Blend until just smooth and remove to a bowl; season to taste. Serve in a fondue dish to keep dip hot or serve at room temperature. Dip your favorite vegetables or spread on crusty bread.
Refrigerate and keep up to 3 days.
Chef's Note: This also makes a great salad dressing or to drizzle over grilled meats.


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