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5 from 4 votes

Bagna Cauda Recipe

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.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Appetizer
Cuisine: Italian
Servings: 6 people
Calories: 192kcal
Author: Emily Kemp


  • 12 anchovy fillets
  • 6 large cloves garlic ,minced
  • ¾ cup (125g) butter
  • 2 tablespoon olive oil


  • 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.


  • 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.


Calories: 192kcal