Bagna Cauda (Anchovy, Garlic & Butter Dip)
Updated Jun 27, 2024, Published Oct 29, 2017
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Bagna Cauda is an addictively delicious garlic butter and anchovy dip or sauce from Piedmont in northern Italy. This beautiful sauce is traditionally served with raw seasonal veggies or crusty bread for dipping. Trust me, you won’t be able to pull yourself away from this one!
Bagna Cauda is traditionally served rather like fondue with all your favourite people gathered around each taking turns to dunk in raw seasonal vegetables and crusty bread.
This Piedmontese sauce is umami-rich in flavour made with a boat load of anchovies, garlic, butter and olive oil. It’s undeniably delicious and the perfect way to keep cosy during the colder months.
I’ve seen many variations of Bagna Cauda, some use up to 1-2 heads of garlic per person which for me is just knock-your-socks-off too much (although go with your own preference).
Some poach the garlic in milk first until really soft and thick and add that to the anchovies which mellows the strength of the garlic.
There are also variations that add a splash of cream to the sauce along with the butter again to mellow the flavour although this will add richness.
See the recipe below including notes on ingredients, step by step photos, tips, and variations. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients
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Pin Itingredient notes and substitutions
- Olive oil – make sure to use extra virgin olive oil.
- Garlic – I use 6 large cloves of garlic which comes to about 50g. It’s so important to use fresh garlic.
- Anchovies – use good quality salted anchovies stored in oil.
- Butter – since the anchovies are salted it’s important to use unsalted butter to avoid salt overload!
- Raw vegetables for dipping – carrots, radicchio, chicory, peppers, radishes and celery all work really well. See more suggestions below.
Step by step photos and instructions
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 with a nice glass of Piedmontese red wine.
What to serve with it
Seasonal vegetables are traditionally served with Bagna Cauda such as cardoons, radicchio, chicory, radishes, fennel, carrots, peppers and even boiled or steamed potatoes.
My favourite vegetable for dunking is red bell peppers. I find the sweetness of the pepper goes so well with the rich salty umami sauce. Oh and don’t forget some crusty bread which is never a bad idea.
Recipe tips and FAQs
- Always cook on low – it’s really important to cook the Bagna Cauda on a low heat otherwise the garlic will burn and turn bitter.
- Keep it warm – traditionally Bagna Cauda is served in a terracotta dish called a fujot with a tealight underneath to keep it warm. If you don’t have one, you can use a fondue pot or warm your serving dish up in the oven to keep the sauce warm for as long as possible.
- Wine for serving – serve the Bagna Cauda with a Piedmontese red such as Dolcetto d’alba, Barbera d’asti or Barbera d’alba.
If you have leftovers you can store it in the fridge for 1-2 days.
Yes, reheat it slowly on a low heat until hot.
In Piemontese dialect Bagna means ‘sauce’ and Cauda mean ‘hot’ so the literal translation is ‘hot sauce’.
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Bagna Cauda (Anchovy, Garlic and Butter Dip)
Ingredients
- 12 anchovy fillets
- 6 large cloves garlic, crushed or minced (about 50g)
- 125 grams (1 stick plus 1 tablespoon) butter
- 2 tablespoons olive oil
Instructions
- First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer (see note 1).
- Add the olive oil, garlic and anchovies to a cold pan. Heat on low for about 15 minutes until the garlic and anchovies have melted together. Don't turn up the heat of the garlic will burn.
- Add the butter and stir in until melted. Transfer the sauce to a serving dish (see note 2) and serve with your choice of vegetables and crusty bread.
Notes
- Vegetables for serving – choose whatever seasonal vegetables you prefer. Usually, they are served raw such as cardoons, radicchio, chicory, bell peppers, fennel, carrots, celery, radishes or steamed potatoes or cauliflower. Crusty bread is also a great idea.
- Keep it warm – traditionally Bagna Cauda is served in a terracotta dish called a fujot with a tealight underneath to keep it warm. If you don’t have one, you can use a fondue pot or warm your serving dish up in the oven to keep the sauce warm for as long as possible.
- Always cook on low – it’s really important to cook the Bagna Cauda on a low heat otherwise the garlic will burn and turn bitter.
- Wine for serving – serve the Bagna Cauda with a Piedmontese red such as Dolcetto d’alba, Barbera d’asti or Barbera d’alba.
Helpful Info for All Recipes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this! It’s been years since I’ve made it. Thanks for the reminder!
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
My husband’s family has this for new years every year so we keep the tradition going by making it every new years
What a great tradition, Happy New Year!
We always had this on Christmas Eve while growing up. My mother used to add heavy cream at the end and keep it hot in a electric skillet. We also use Napa cabbage to scoop all the goodies and french bread to catch the drippings.
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!!
Thanks so much Elaine, I’m so happy that it’s brought back happy memories for you I love when food does that!
Garlic and anchovy flavors are sooo amazing together; I bet this is seriously delicious and that I’d want to dip everythingggg in it!
Thanks so much Sues, it’s hard to stop dunking bread into this stuff I love it!