• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Appetizers » Italian Appetizers

    Bagna Cauda

    Published: Dec 28, 2018 · Modified: Aug 11, 2020 by Marissa Stevens · 29 Comments

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    Dipping bread into bagna cauda

    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.

    dipping bread in Bagna càuda

    From the Piedmont region of Italy, Bagna Cauda means ‘hot bath’, and that’s just what it is for a wide assortment of crisp raw vegetables like: cauliflower, zucchini, radishes, endive, fennel, and sweet bell peppers. Or for tender boiled vegetables like artichokes and, when in Italy, cardoons (a tasty thistle in the sunflower family). 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.

    Homemade Bagna Cauda with Raw Vegetables and Bread

    Italy's Piedmont Region

    Of the regions we visited in Italy, the northern Italian Piedmont region 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 ample garlic cloves work magic to make this vegetable dipping sauce rich and salty without being at all fishy. You'll want to keep this Piedmontese dip warm, so for serving at a party or if you won't be eating it all right away, a butter warmer or small fondue pot are ideal serving vessels.

    How to Make Bagna Cauda

    Step 1: Simmer olive oil, garlic and anchovies in a small saucepan until garlic is fragrant, but hasn't begun to color.

    Adding Bagna Cauda ingredients to saucepan

    Step 2: Add butter and stir until melted. Season with a few grinds of pepper.

    adding butter to bagna cauda mixture in saucepan

    Step 3: Serve (ideally in a butter warmer) with bread and vegetables for dipping.

    ladling warm bagna cauda into a small white bowl
    dipping raw cauliflower into bagna cauda

    Recipe Video

    SUBSCRIBE TO VIDEOS

    Bagna Cauda

    Marissa Stevens
    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.
    5 from 5 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Appetizer
    Cuisine Italian
    Servings 6 people
    Calories 215 kcal

    Ingredients
      

    • ½ cup extra-virgin olive oil
    • 4 large cloves garlic minced
    • 6 anchovy fillets minced
    • 3 tablespoons unsalted butter
    • Assorted raw and/or boiled vegetables
    • ½-inch slices crusty baguette or peasant loaf

    Instructions
     

    • Heat olive oil, garlic and anchovies in a small saucepan over medium-low heat until simmering. Stirring constantly with a wooden spoon, let simmer 2 to 3 minutes until garlic is fragrant, but hasn't taken on any color. Add butter and stir until melted. Add a few grinds of pepper and stir. 
    • Transfer bagna cauda to a bowl or butter warmer and serve with vegetables and bread for dipping.

    Notes

    1. Note that nutrition information does not include the bread and/or vegetables.
    2. A butter warmer would be ideal keeping the bagna cauda warm if you won't be eating it immediately.

    Nutrition

    Calories: 215kcalFat: 23gSaturated Fat: 6gCholesterol: 17mgSodium: 5mgPotassium: 15mgVitamin A: 175IUVitamin C: 0.2mgCalcium: 8mgIron: 0.2mg
    Keyword dip, keto, low carb, party food, pescatarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
    « Butter Cookies
    Sweet Potato Hash Browns »

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. David @ Spiced says

      January 02, 2019 at 4:48 am

      5 stars
      What a fun dip idea! I've never heard of bagna cauda before, but your description as a umami fondue totally caught my attention. I've also never really cooked with anchovies...and I'm thinking this recipe is a great place to start! Yum!

      Reply
      • Marissa says

        January 02, 2019 at 2:58 pm

        Thanks, David! I hope you'll give this a try! Anchovies are really a magic ingredient...use them once and I'm willing to bet it won't be the last time. 🙂

        Reply
    2. Karen (Back Road Journal) says

      January 01, 2019 at 7:36 am

      Umami fondue, that is a good description of this Italian dipping sauce. Happy New Year.

      Reply
      • Marissa says

        January 02, 2019 at 2:58 pm

        Thank you, Karen! Happy New Year!!

        Reply
    3. Dawn - Girl Heart Food says

      December 30, 2018 at 4:56 am

      5 stars
      Hubby and I will sometimes have an olive oil/balsamic mixture as a bread for dip, eaten at room temp, but have never heard of bagna cauda. Would love to try...it sounds absolutely delicious, especially with those anchovies. Happy New Year, my friend! Can't wait to see what deliciousness you bring in 2019! XOXO

      Reply
      • Marissa says

        January 02, 2019 at 2:58 pm

        I think you two would love bagna cauda! Thanks so much, Dawn and Happy New Year!! xo

        Reply
    4. Liz says

      December 28, 2018 at 3:27 pm

      5 stars
      A good reason to visit the Piedmont region of Italy on our next trip. Until then, I'll have to make a few batches of your bagna cauda!

      Reply
      • Marissa says

        December 28, 2018 at 3:57 pm

        I think you'd love the Piedmont, Liz! Excited for you to try this! 🙂

        Reply
    5. Sabrina says

      August 12, 2017 at 7:04 pm

      Bagna cauda's the best! I have to try your recipe!

      Reply
      • Marissa says

        August 18, 2017 at 12:05 pm

        Thank you, Sabrina! Hope you love it!

        Reply
    6. Natasha @ Salt & Lavender says

      July 30, 2017 at 4:56 pm

      5 stars
      This looks soo good!! I love cooking with anchovies... they add such a wonderful, salty flavor.

      Reply
      • Marissa says

        August 02, 2017 at 3:20 pm

        Thanks, Natasha! Me too...love them in so many things.

        Reply
    7. Helen @ Scrummy Lane says

      July 24, 2017 at 6:00 am

      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!

      Reply
      • Marissa says

        July 24, 2017 at 4:01 pm

        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!

        Reply
    8. Dorothy Dunton says

      July 19, 2017 at 9:51 am

      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.

      Reply
      • Marissa says

        July 24, 2017 at 4:00 pm

        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! 😉

        Reply
    9. Ben | Havocinthekitchen says

      July 19, 2017 at 5:45 am

      5 stars
      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!

      Reply
      • Marissa says

        July 24, 2017 at 3:59 pm

        I hope you try it, Ben! It's one of those things that you try once and then crave all the time!

        Reply
    10. Amy (Savory Moments) says

      December 11, 2014 at 3:52 am

      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.

      Reply
    11. Shashi at Runninsrilankan says

      December 10, 2014 at 8:56 am

      Marissa, I haven't ever heard of bagna cuada before - I am so fascinated!

      Reply
      • Marissa says

        December 10, 2014 at 10:40 am

        You've got to try it, Shashi! I promise, it's sooo good.

        Reply
    12. nagimaehashi says

      December 10, 2014 at 2:53 am

      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!

      Reply
      • Marissa says

        December 10, 2014 at 10:39 am

        You are just the sweetest, Nagi! Thank you...

        Reply
    13. Lorraine @ Not Quite Nigella says

      December 09, 2014 at 2:40 pm

      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!

      Reply
      • Marissa says

        December 10, 2014 at 10:39 am

        It did, just wish we had more of that amazing wine from Barolo to go with it! 😉

        Reply
    14. Pamela @ Brooklyn Farm Girl says

      December 09, 2014 at 11:31 am

      My dad loves anchovies but I've always been scared. Maybe Bagna Cauda will change this for me!

      Reply
      • Marissa says

        December 10, 2014 at 10:38 am

        The anchovies melt in the butter and olive oil, so it's a great way to try them if you're apprehensive.

        Reply
    15. Joanne says

      December 09, 2014 at 3:58 am

      A hot bagna cauda bath sounds like the perfect kind! Especially when the temperature reads FEELS LIKE 14 outside. 😛

      Reply
      • Marissa says

        December 10, 2014 at 10:37 am

        Ha! A warm dip for cold days.... 🙂

        Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email