Light bites

Bagna Cauda Recipe (Anchovy, Garlic & Butter Dip)

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.

Bagna cauda recipe (anchovy, garlic butter dip) in a ramekin with sliced vegetables

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.

Step by step photos on how to make a bagna cauda recipe (anchovy, garlic butter dip)

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.

A close up shot of bagna cauda in a ramekin with sliced ciabatta - bagna cauda recipe

More Dips to Try;

If you’ve tried this bagna cauda recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

5 from 4 votes
Print
Bagna Cauda Recipe
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

This Bagna Cauda recipe is made with only four 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.

Course: Appetizer
Cuisine: Italian
Servings: 6 people
Calories: 192 kcal
Author: Emily Kemp
Ingredients
  • 12 anchovy fillets
  • 6 large cloves garlic ,minced
  • 3/4 cup (125g) butter
  • 2 tbsp olive oil
Instructions
  1. First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer, cut into slices ready to serve.
  2. 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.
  3. Give it long enough so the garlic is cooked but not browned or burnt. Add the butter then remove the pan from the heat.
  4. Whisk the butter, anchovies and garlic together until it's all thoroughly combined then transfer the dip into a warm ramekin and serve.
Recipe 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.

Newsletter

10 Comments

  • Reply
    Ginny
    October 29, 2017 at 8:36 pm

    Wow! This is like something that would be served at a fine restaurant!

  • Reply
    Brandi
    October 29, 2017 at 8:32 pm

    I love that you broke it down step by step. This looks really good.

  • Reply
    Elaine @ Dishes Delish
    October 29, 2017 at 8:18 pm

    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!!

    • Reply
      Inside the rustic kitchen
      November 1, 2017 at 1:06 pm

      Thanks so much Elaine, I’m so happy that it’s brought back happy memories for you I love when food does that!

  • Reply
    Tina
    October 29, 2017 at 8:18 pm

    I LOVE using anchovies, they are the umami in my cooking life. This looks fantastic!

  • Reply
    Sues
    October 29, 2017 at 8:11 pm

    Garlic and anchovy flavors are sooo amazing together; I bet this is seriously delicious and that I’d want to dip everythingggg in it!

  • Leave a Reply

    301 Shares
    Pin208
    Share4
    Yum26
    Flip
    Tweet
    Stumble63