Bagna Cauda

NOTE:  Bagna Cauda originated in Provence, France.  However, it has been associated with the Piedmont region of Italy since the  16th century.  A wonderful hot dip consisting of olive oil, butter, garlic and anchovies.  Used to dip various vegetables, and titbits of  crusty Italian bread.  Serve it in a hotpot to keep it from cooling and congealing.


  • 1 to 2 sticks pure unsalted butter
  • 6 tablespoons olive oil
  • 6 garlic cloves, minced
  • 2 (2-ounce) cans anchovies
  • 1 teaspoon course black pepper
  •  1/2 cup cream, optional
       Vegetables for dipping:
  • 1 large red bell pepper, julienne sliced
  • 1 green bell pepper, julienne sliced
  • 2 celery sticks, cut in 4-inch pieces, and flattened
  • 2 to 3 carrots sliced medium thin for dipping
  • Romaine stiff leaves cut in pieces
  • sliced zucchini
  •  1 loaf crusty Italian bread, broken into pieces
Cuisine: Italian
Yield: 12 Servings
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  1.  In medium saucepan, combine butter, olive oil, garlic, anchovies and black pepper.  Cook on low heat 10 minutes, mashing the anchovies with the back of a wooden spoon, until the mixture is smooth and the anchovies have disintegrated.  Pour into a Fondue Pot or chafing dish, to keep warm. Cream may be added at this time, stirring well to incorporate into the sauce.
  2.   Place raw cut vegetables around the Fondue Pot and also broken pieces of the crusty bread.  Dip vegetable pieces in the hot dip, and use the crusty bread to catch the drippings.
NOTE:  It is not uncommon for some Italian cooks to add a 5-ounce can of tuna, packed in oil ,to the 10-minute cooking time.