Bagna Cauda is a traditional Italian hot dip made with garlic, anchovies, olive oil, and butter.
The name “Bagna Cauda” literally means “hot bath” in Italian, because this dip is served warm and often kept hot while eating.
It’s a cozy and flavorful dish that comes from the Piedmont region of Northern Italy, where it has been enjoyed for centuries, especially during winter gatherings.
This recipe is known for its rich, savory, and slightly salty taste, making it perfect for dipping fresh or roasted vegetables and crusty bread. It’s not just a dip it’s a social dish, traditionally shared among friends and family, just like fondue.
Details
<strong>4–6 people</strong>
<strong>10 minutes</strong>
<strong>10 minutes</strong>
<strong>20 minutes</strong>
Stovetop
Italian (Piedmont)
Tools For Making This Recipe
- Mortar and pestle (or knife and cutting board)
- Small saucepan
- Wooden spoon or whisk
- Butter warmer or small fondue pot
- Serving platter
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Ingredients
For the Dip
½ cup extra virgin olive oil2–3 tablespoons unsalted butter
6–8 garlic cloves (crushed or finely chopped)
6–8 anchovy fillets (drained and chopped)
1 pinch red pepper flakes or Aleppo chili
1 teaspoon red wine vinegar
For Serving
Fresh or blanched vegetables:asparagus, carrots, red bell pepper, Belgian endive, or roasted potatoes
Crusty bread slices or baguette pieces (optional but delicious)
Step-by-Step Preparation
Step 1: Prepare the Vegetables
Wash, cut, and arrange your favorite raw or blanched vegetables on a platter.
Traditional choices include carrots, asparagus, bell peppers, and endive.
Roasted potatoes and bread are also great for dipping.
Step 2: Crush the Garlic and Anchovies
In a mortar and pestle, crush garlic cloves with a pinch of salt until smooth.
Add the anchovies and crush again to form a coarse paste.
If you don’t have a mortar, finely chop both ingredients with a knife.
Step 3: Melt the Butter and Oil
Place a small saucepan on medium heat.
Add olive oil and unsalted butter.
Let the butter melt and foam slightly.
Step 4: Add Garlic–Anchovy Paste
Lower the heat to medium-low, then add the garlic and anchovy mixture.
Stir gently and cook for about 5 minutes, allowing flavors to blend without burning.
Step 5: Add Seasoning
Add a pinch of red chili flakes (for mild spice) and a splash of red wine vinegar.
Mix well and turn off the heat.
Step 6: Serve Hot
Pour the dip into a small fondue pot or butter warmer to keep it hot.
Serve with your vegetable platter and bread.
Enjoy this rich, savory Italian dip while it’s warm!
Useful Tips
- Always use unsalted butter to control salt levels (anchovies are already salty).
- If you want a stronger garlic taste, cook for less time. For a mild flavor, cook longer on low heat.
- Keep the dip warm during serving; it tastes best hot.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories160
- % Daily Value *
- Total Fat
15g
20%
- Saturated Fat 5g 25%
- Cholesterol 15mg 5%
- Sodium 350mg 16%
- Total Carbohydrate
2g
1%
- Dietary Fiber 0g 0%
- Total Sugars 0g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Final Thoughts
Bagna Cauda is a simple yet elegant Italian appetizer that brings warmth and flavor to any gathering.
The combination of garlic, butter, and anchovies creates a rich and savory dip that pairs perfectly with vegetables and bread.
It’s perfect for parties, family dinners, or even a cozy night snack. If you want something unique, flavorful, and easy, this Italian hot garlic and anchovy dip will be your new favorite!
