Reviewed: Oct. 20, 2009

I made this for a wedding shower and it was terrible. I had several people try it before I served it, and they didn't like it either. We ended up having to run out to buy Ranch dressing to serve with all the vegies instead. Sorry, but this was a no-go.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TIFFANY LENNING

Cooking Level: Expert

Home Town: Pace, Florida, USA

Living In: Sierra Vista, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2009

My family used to have bagna cauda frequently. The versions we had included a can of anchioves and then it was served like a fondue. On the side, serve napa cabbage, peppers, onion, etc. Put the veggies in the pot like you would a fondue and then serve them on italian bread. Don't forget the wine!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Greg

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2006

Totally in shock that thest ingredients come together and make this great dip. Thanks it was super delicious.

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2006

I cut the recipe in half & added a couple of inch long squirts of anchovie paste. And I used a ligher flavored oil so it wouldn't taste so heavy. Served this w/ homemade italian bread, celery, baby carrots & bell peppers. The bell peppers meshed the best w/ this dip, I think.

Was this review helpful? [ YES ]
18 users found this review helpful