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Bagna Cauda

Filed Under: Appetizer, Fall & Winter, Fish And Seafood Recipes, Italian Recipes, Party Food Ideas, Piedmont, Spring & Summer

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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.

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.


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.

Homemade Bagna Cauda with Raw Vegetables and Bread

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. You’ll want to keep the dip warm, so for serving at a party or if you won’t be eating it all right away, a butter warmer is an ideal serving vessel.

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

Bagna Cauda Recipe Video

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5 from 5 votes

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, 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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: Italian
Servings: 6 people
Calories: 215kcal

Ingredients

  • 1/2 cup olive oil
  • 4 large cloves garlic minced
  • 6 anchovy filets minced
  • 3 tablespoons unsalted butter
  • Assorted raw and/or boiled vegetables
  • 1/2-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, 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: 215kcal | Fat: 23g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 5mg | Potassium: 15mg | Vitamin A: 3.5% | Vitamin C: 0.3% | Calcium: 0.8% | Iron: 1.3%
Keywords: 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.
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 (like 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.

About Marissa

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, easy, mouthwatering recipes designed for home cooks.

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Comments

  1. David @ Spiced says

    January 2, 2019 at 4:48 am


    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 2, 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

  3. Dawn - Girl Heart Food says

    December 30, 2018 at 4:56 am


    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

  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

  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


    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

  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

  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

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