This Bagna Cauda recipe is made with only four ingredients, four of the best ingredients; anchovies, garlic, butter and a little olive oil. Made for dipping vegetables and crusty bread into it's the most delicious and simple appetizer that's so hard to pull yourself away from (trust me).
When you read the ingredients for this bagna cauda recipe the first thing you'll probably think is wow, that's a whole lotta anchovies! Then you'll probably think wow, that's a whole lotta garlic, but trust me, it's what makes this dip so damn addictive. For me, dunking a soft torn chunk of fresh crusty bread into this salty, garlicky, buttery dip is like heaven even if anchovies are not your thing you have to try this at least once.
Where Does Bagna Cauda Come From?
Bagna Cauda is a traditional dish from Piedmont. It's traditionally served during winter and especially throughout the festive period.
It's usually served hot with raw vegetables such as cardoons, zucchini, carrots, radishes, cauliflower and artichokes. It's also exceptionally good with fresh crusty bread for dunking (my favourite).
How To Make Bagna Cauda Recipe - Step By Step
First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer, cut into slices ready to serve.
Heat a little oil in a pan and add the anchovy fillets and crushed/minced garlic. Heat the anchovies and garlic until the anchovies dissolve and mix in with the garlic.
Give it long enough so the garlic is cooked but not browned or burnt. Add the butter then remove the pan from the heat.
Whisk the butter, anchovies and garlic together until it's all thoroughly combined then transfer the dip into a warm ramekin and serve.
It's as easy as that. This bagna cauda recipe is perfect for an apperitivo or appetizer with drinks. You can also keep it heated with a small burner underneath a heatproof dish and serve it at dinner parties.
More Dips to Try;
- Artichoke dip - parmesan, lemon, garlic
- Whipped ricotta dip with thyme roasted tomatoes
- Sour cream pesto dip with prosciutto dippers
- Taleggio white bean dip
- Sun dried tomato pesto with ricotta
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Bagna Cauda Recipe
Ingredients
- 12 anchovy fillets
- 6 large cloves garlic ,minced
- ¾ cup (125g) butter
- 2 tablespoon olive oil
Instructions
- First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer, cut into slices ready to serve.
- Heat a little oil in a pan and add the anchovy fillets and crushed/minced garlic. Heat the anchovies and garlic until the anchovies dissolve and mix in with the garlic.
- Give it long enough so the garlic is cooked but not browned or burnt. Add the butter then remove the pan from the heat.
- Whisk the butter, anchovies and garlic together until it's all thoroughly combined then transfer the dip into a warm ramekin and serve.
Notes
- Bagna Cauda is traditionally served with raw or boiled vegetables such as cardoons, zucchini, carrots, radishes, cauliflower, artichokes and fresh crusty bread for dunking.
- Serve the dip in a warmed ramekin.
- Served 6-8 people.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Hans Stammel
It's been a while new comments have been posted. Here's one going a little off the track ....
This sounds like a recipe that should come from the Catalan regions of Spain and southern France.
we love our combinations of Anchovies & lots of Garlic along the Mediterranean cost of the Languedoc-Roussillon (catalan) region of France and the Catalan region of Spain. Personally I like the touch about the butter (being originally of Frisian background) - here in my new home country we would most likely settle for some good Olive oil instead - have to try it ..... although I like to stick with traditional recipes. Thank you for sharing
Janet
My husband's family has this for new years every year so we keep the tradition going by making it every new years
Inside the rustic kitchen
What a great tradition, Happy New Year!
Ginny
Wow! This is like something that would be served at a fine restaurant!
Inside the rustic kitchen
Aw, thanks so much Ginny that's so nice of you.
Brandi
I love that you broke it down step by step. This looks really good.
Inside the rustic kitchen
Thank you Brandi, I hope you find it helpful!
Elaine @ Dishes Delish
Mmmm. Perfect! I had this a lot as a kid but haven't had it in quite a while. Probably because hubby doesn't like anchovies. Hmm. Maybe I can make half a batch for me with anchovies and half for him without (or sneak 1 or 2 in there since it's so yummy! Awesome recipe! It's fun to see a recipe that brings back memories!!
Inside the rustic kitchen
Thanks so much Elaine, I'm so happy that it's brought back happy memories for you I love when food does that!
Tina
I LOVE using anchovies, they are the umami in my cooking life. This looks fantastic!
Inside the rustic kitchen
Anchovies are the best they add so much flavour!
Sues
Garlic and anchovy flavors are sooo amazing together; I bet this is seriously delicious and that I'd want to dip everythingggg in it!
Inside the rustic kitchen
Thanks so much Sues, it's hard to stop dunking bread into this stuff I love it!