Bagna Cauda is a deeply savory dipping sauce that’s made with salty anchovies and plenty of garlic, and served warm. While it sounds fancy, it’s easy to make and impossible to resist!
Bagna Cauda (pronounced BAHN-yah KOW-dah) is a warm dipping sauce made from anchovies, olive oil, butter, and garlic. In Italian, the phrase means “hot bath,” and in the case of this bagna cauda, it’s raw veggies and bread that will be taking a dip. Think of it as similar to fondue in how it’s served, minus the cheese!
Why We ❤️ This Bagna Cauda Recipe
I haven’t always been a fan of anchovies, but now that I’m a convert, I’m always on the hunt for ways to put them to use. Here’s why bagna cauda has become one of my favorites, and why I think you’ll love it too:
- A delicious way to enjoy anchovies. Anchovies are one of those foods we are somehow culturally conditioned to turn up our noses at, like lima beans and liver, but I think they get a bad rap. If you enjoy the savory brininess of Kalamata olives, you might just like anchovies too, which have the same briny, umami flavor bomb quality to them. Once I actually tried anchovies, thanks to a dinner with my lovely Italian friend Aggie, I found myself charmed by them. You’ll also find anchovies in my Caesar Dressing, in the form of anchovy paste.
- Easy to make. I love a recipe with just a few ingredients and a simple method. Just let everything warm up on the stovetop until the anchovies melt into the garlicky butter and olive oil. It’s ready to eat in 30 minutes!
- The sleeper hit of your next party. It may not be the usual Hot Honey Chicken Wings or Queso Blanco, but serve this at a party and your guests will leave with a new favorite appetizer. Bagna cauda is as fun as it is delicious!
What You’ll Need
If you’re looking for a simple appetizer idea, your search is over — bagna cauda calls for just 4 ingredients. Scroll to the printable recipe card at the bottom of the post for exact amounts.
- Olive oil – With only 4 ingredients, the quality of each one really matters. So choose a good quality extra-virgin olive oil, with a fresh grassy or fruity aroma. If the bottle simply says olive oil, or it’s labeled light olive oil or cooking olive oil, it won’t be fragrant and flavorful, which is what we want for this recipe.
- Garlic – Freshly minced garlic is a must for this recipe, as its flavor is better and it’s more potent. Don’t be tempted by the jar of minced garlic at the grocery store.
- Butter – Again, quality matters here. And unsalted butter is a must since the anchovies are already plenty salty.
- Anchovies – If you’ve never cooked with anchovies before, just drain off the oil and keep them whole. When cooked, the soft, thin bones dissolve into the sauce.
How to Make Bagna Cauda
Scroll to the bottom of the post for the full recipe card.
- Infuse the oil with garlic. Combine the garlic and oil in a medium skillet and simmer over low heat until the garlic is very soft and the oil is flavorful. This will take 10 to 12 minutes.
- Add the anchovies. Stir them into the oil mixture. Let them simmer for a minute, then break them up with a wooden spoon. Continue to simmer for about 5 minutes, or until the anchovies melt into the sauce completely.
- Add the butter. Once the butter melts, simmer for another minute so all the flavors come together.
- Serve. Carefully pour the bagna cauda into a fondue pot and place a candle underneath to keep it warm.
What to Serve With Bagna Cauda
Cardoons are a classic pairing in the Piedmont region of Italy, where bagna cauda originated. It’s an edible thistle that looks a little bit like celery but tastes like an artichoke — that’s because it’s part of the same vegetable family as artichokes! Other veggies to serve with bagna cauda include:
- Sweet pepper
- Celery
- Cauliflower
- Carrot
- Fennel
- Cabbage
- Artichokes
- Radishes
In Italy, people eat bagna cauda by dipping a vegetable into the anchovy sauce while holding a piece of bread underneath to catch any drips as they put the veggie into their mouth. Pretty ingenious — but I’m just as likely to take the bread and dip it directly into the bagna cauda for extra deliciousness!
Tips and Variations
As you can see, making bagna cauda is simple! These tips will help you streamline the process — and make it your own.
- Simplify peeling the garlic. Place all the garlic cloves on a cutting board, then set another cutting board on top and press down swiftly to crush the cloves a bit and loosen the skin so it’s easier to peel off. This works best if all of the cloves are roughly the same size.
- Use a garlic press. You can mince the garlic by hand with a chef’s knife, but a garlic press makes quick work of the job if you’re more comfortable with that method.
- Keep the heat low. When heating the garlic in the oil, take care to not let the garlic brown. You want it to be very soft, so it melts into the rest of the dipping sauce.
- Add sun-dried tomatoes. The beauty of bagna cauda is its simplicity, but there is some room for additions and customization. As an example, I’ve also made bagna cauda with sun-dried tomatoes. They add sweetness and acidity to the flavor of the sauce.
- Steam the veggies. If desired, lightly steam the vegetables (especially harder ones) before serving.
- Add milk or cream. Some recipes call for adding a touch of milk or cream right before serving, to smooth out the flavor.
How to Store and Reheat Leftovers
Transfer the bagna cauda to an airtight container and refrigerate it for up to 5 days, or freeze it for up to 3 months. Either way, it will solidify and this is fantastic — you can slather it onto a slice of good crusty bread for the most delectable buttery spread you’ve ever tasted. You can also melt it in a pan over medium-low heat to use it as a dip again, or even toss it with pasta or roasted potatoes to repurpose it for dinner.
More Party Appetizer Ideas
Bagna Cauda
Ingredients
- ½ cup good quality extra virgin olive oil
- ½ cup minced fresh garlic (from about 16-18 large garlic cloves)
- ½ cup unsalted butter, cut into tablespoon-sized pieces
- ½ cup drained anchovies in oil (I use three 2-ounce tins)
Instructions
- Add oil and garlic to a cold medium-size skillet. Turn heat to low and lightly simmer for 10-12 minutes, until softened. The oil should be just lightly bubbling – do not let garlic darken in color. It's very important to not rush this – go "low and slow".
- Add the anchovies and stir to combine, still over low heat. After 1 minute, use a wooden spoon to break up the anchovies. They will start to literally melt into the hot oil and garlic, and should be completely broken down in about 5 minutes.
- Add butter and stir occasionally, until completely melted and combined. Then simmer for 1 more minute over low heat.
- Transfer finished bagna cauda to a small fondue pot, with a lit candle beneath. Serve with chunks of crusty Italian bread and fresh vegetables, such as sweet peppers, celery, cauliflower, carrot, fennel, and cabbage – use these to mop up the savory sauce. Cardoons (similar to artichokes) are a traditional dipper in Italy, if you have access to them!
my family has been eating Bagna Cauda for years. we learned to make Bagna Cauda while we lived in Idaho. I never thought i would like anchovies but, OMG, they are wonderful in this dipping sauce. Our daughters, who are now 19 and 24, love this stuff. while they are home from college we make it as a meal with a salad. i will have to try your recipe soon. Thanks!
Nice to hear from you – I hope your family likes this version, too!
Wow Brenda this looks so fabulous!
Anchovies add flavor like nothing else, love this dish!
They really do. You can bet I’ll keep experimenting with them! So nice to hear from you again, Erika.
You are brave! While I love the flavor that anchovies give, I dont know if I could actually eat one. Yes, I am totally weird. Beautiful recipe girl!
You are not weird, Amanda. Anchovies are a reach for most people (myself included), I readily admit. But I’m having fun with them now!! If you get the chance to have a really good caesar salad with a couple whole fillets, just give it a try. You just might like. ;)
Yum, almost reminiscent of a putanesca sauce. Love it!
Thanks, Laura – so nice to hear from you!
When I was developing some sauce recipes, I experimented with anchovie paste but I was never crazy about it. I would like to try them again, maybe with someone else doing the cooking! This looks fabulous and I do love sun dried tomatoes!
I love anchovies! They add that perfect umami flavor that nothing else can beat. I think lots of people love them and don’t realize it! This dip looks fabulous–all around!
Thanks, Bree! And I think you’re exactly right, that people love them and don’t even know it! ;)
I love anchovies too, they’re amazing and so is your recipe!
I always request *hold the anchovies please*. Maybe if I had some of this bagna-cuda I’d stop asking that :)
I love this post, Brenda! I’m pretty sure I’d be doing the same thing the first time I took a bite of an anchovie…I love the flavor but have never actually eaten one. This sounds so good!
Sometimes all it takes it that first bite ; )
True confessions: I really don’t like them. BUT, this sounds fantastic.
And any inspiration from Aggie is always the best. She is so inspiring!
Great post, my friend! (And YAY for Oregon!)
Aggie was on my right. And YOU were on my left. Wish we could repeat that scenario real soon! xo
I’ve always wanted to try anchovies but never knew what to eat them with. This looks like a good recipe with which to start. Thanks
We love anchovies and always keep a tube of paste in the fridge. We also love this dip! Thanks for sharing.
I want so badly to try anchovies but can’t bring myself to do it – I’m going to just dive in though. It has to happen!
Yes, just do it! ;)
I have to confess that I’ve never tried anchovies, but this dip looks like a great place to start! Love the sun-dried tomatoes!
Brenda, Aggie has mystical persuasive powers doesn’t she? ;) This looks like a new favorite to me.
You’re right, Sommer. Aggie is some kind of magic – love that girl!!
Oh Brenda, this has brought a huge smile to my face!!! I am so proud of you for trying them, and so happy you are now a fan! It makes me feel less weird, lol, growing up liking anchovies was definitely not “cool” lol (well outside of my family ;) )
This sounds and looks heavenly. Would be so nice to enjoy some of it over a glass of vino with you! :)
Well I completely have you to thank for opening up my eyes – and my taste buds. I can longer let a caesar salad with whole fillets pass me by! Thank you, my dear friend! xo
I’m still at the stage you were before — haven’t worked up the nerve to try them, lol. But I think I could eat them in this!