Italian Garlic, Anchovy and Sardine Dip (Bagna Cauda)

    Italian Garlic, Anchovy and Sardine Dip (Bagna Cauda)


    9 people made this

    This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an entrée spread on bread or as a dip with vegetables.

    Serves: 32 

    • 1 1/2 cups (375ml) canola oil
    • 3/4 cup minced garlic
    • 3 (80g) jars anchovy fillets packed in olive oil, drained
    • 3 (110g) tins sardines packed in olive oil, drained
    • 250g butter

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place the canola oil in a frypan and heat over medium heat. Stir in the garlic and cook until golden brown, about 5 minutes. Add the butter, anchovies and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.

    Nutritional Data

    The nutritional analysis of this recipe reflects an estimated 10% of the oil for frying as well as the full amount for the anchovies and sardines. Therefore, the values represented may not be accurate.

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