This recipe for Bagna Càuda, Italian for ‘hot dip,’ is a decadent mixture of olive oil, butter, garlic and anchovies served hot for dipping crusty bread and raw or boiled vegetables. Think of it as a deliciously umami fondue! A perfect way to start a meal and ready to serve in less than 20 minutes.
From the Piedmont region of Italy, Bagna Cauda means ‘hot bath’, and that’s just what it is for crisp raw or tender boiled vegetables (hello artichokes!). The ritual in the region goes like this: dip vegetables, use a slice of bread to catch any drips; when bread is saturated, eat it; repeat.
Of the regions we visited in Italy, the Piedmont felt especially lavish: the festival devoted to cheese, the spectacular wines of Barolo and Barbaresco, a parade with thousands of costumes to celebrate a bareback horserace.
We stayed at a Villa in Asti where we were twice lucky: for having an apartment next to five lovely, lively ladies from Norway and for the timing of ripened grapes, which we all worked together to pick on the last day of our visit. Tim, the Villa’s owner, promised to name the vintage ORwegian, for the couple from Oregon and the ladies from Norway who had finished the harvest (and had some fun crushing them, I Love Lucy style).
Even if you’ve never enjoyed anchovies, I bet you’ll like Bagna Cauda. Butter, olive oil and garlic work magic to make this vegetable dip rich and salty without being at all fishy.
This recipe for Bagna Càuda, Italian for 'hot dip,' is a decadent mixture of olive oil, butter, garlic and anchovies served hot for dipping crusty bread, raw vegetables, or tender artichokes. Think of it as a deliciously umami fondue! A perfect way to start a meal and ready to serve in less than 20 minutes.
- 1/2 cup olive oil
- 3 tablespoons unsalted butter room temperature
- 8 anchovy filets chopped
- 5 cloves garlic minced
- Assorted raw and/or boiled vegetables
- 1/2-inch slices of a crusty baguette or peasant loaf
-
Combine oil, butter, anchovies and garlic in a blender. Pulse and blend until smooth, scraping down sides as needed; transfer to medium saucepan. Simmer over low heat 15 minutes, stirring occasionally.
-
Serve in a small dipping bowl with vegetables and bread for dipping.
A butter warmer would be ideal for this to keep the dip warm if you won't be eating it immediately.
Other recipes you might like...
Get New Recipes by Email
Delicious recipes using real ingredients prepared simply.
- Get the best recipes, tips, and kitchen advice.
- Sign up to have new recipes delivered straight to your inbox.
Welcome and thanks for being here! I'm Marissa, here with approachable and delicious real food recipes inspired by the seasons. 
Bagna cauda’s the best! I have to try your recipe!
This looks soo good!! I love cooking with anchovies… they add such a wonderful, salty flavor.
Thanks, Natasha! Me too…love them in so many things.
I’ve never heard of this dip before, Marissa, but it sounds absolutely incredible.
I know some people are afraid of anchovies, but I love them. They add so much flavour.
I learn lots of new things from your blog – thank you!
I love to hear that, Helen. Thank you!! If you love anchovies, you have to promise to try this. Wish I could make a batch for you myself!
Hi Marissa. I would be happy to eat bread, veggies and this dip for any meal. I always have tins of anchovies (and sardines) in the pantry. I use them in sauces, salads and, of course, on pizza.
We always have anchovies and sardines around too – such a great way to make a quick and delicious meal. And amen to anchovies on pizza! 😉
Bagna Càuda? I’ve never herd this name! Neither have I tried a dip with anchovy. Honestly, some fresh crisp bread + olive oil or light dip + tomatoes can easily be my favorite meal during the all summer. Well, thanks for reminding I haven’t had any this season yet:) And I’m going to try this Bagna Càuda cause it sounds great to me!
I hope you try it, Ben! It’s one of those things that you try once and then crave all the time!
I’ve really only eaten anchovies when they are mixed into Caeser salad dressing or in a pasta sauce, so I’m not sure if I like them or not. This looks like a great way to find out! It looks really good.
Marissa, I haven’t ever heard of bagna cuada before – I am so fascinated!
You’ve got to try it, Shashi! I promise, it’s sooo good.
Marissa! I’ve never seen this before, thank you SO MUCH for introducing this to me! Gosh I love your blog so much. You have the most awesome recipes! Things I’ve never heard of before and classic done properly…..love it!
You are just the sweetest, Nagi! Thank you…
I’ve got everything in my fridge now to make this-thanks Marissa! 😀 And I bet this brought back some really lovely memories for you!
It did, just wish we had more of that amazing wine from Barolo to go with it! 😉
My dad loves anchovies but I’ve always been scared. Maybe Bagna Cauda will change this for me!
The anchovies melt in the butter and olive oil, so it’s a great way to try them if you’re apprehensive.
A hot bagna cauda bath sounds like the perfect kind! Especially when the temperature reads FEELS LIKE 14 outside. 😛
Ha! A warm dip for cold days…. 🙂