Bagna Cauda Dip

    2 hours 25 minutes

    A lovely warm dipping sauce which should be served with vegetables or crusty bread for dipping. Delicious!

    33 people made this

    Serves: 12 

    • 110g butter
    • 10 cloves garlic, minced
    • 90g (a small bottle) anchovy fillets, drained
    • 475ml thickened cream

    Preparation:5min  ›  Cook:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

    1. Melt butter in a medium saucepan over medium heat. Sauté garlic until tender. Reduce heat to low. Mix in anchovy fillets and cream. Cook and stir until thickened.
    2. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
    3. Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
    4. Allow 2 hours chilling time for the flavours to meld, then reheat thoroughly before serving.

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    Reviews in English (31)


    My family has made this every year for Christmas as a tradition for 40 years. It is a northern Italian recipe. BUT we made it like the previous poster. NO CREAM... USE olive oil instead. It is all put in an electric skillet on medium heat in the center of a table. (HINT: duck tape the cord to the table and to the ground so no one trips over it.) Cook until the anchovies dissapate and the flavor sets in...about 30 minutes. Do not burn. We use 4 cubes butter, 4 cups olive oil, 4 cans anchovies and about 4 whole cloves of garlic. Add more as you eat and cook. We all swarm around the skillet with our skewers and dip in filet mignon, shrimp, lobster, cabbage, mushrooms and good crusty Italian bread. Indulge with a glass of wine too! It is fun to cook, eat and socialize. No one would ever know that there were anchovies in it. It is really garlicy and your house "reaks" of garlic for several days afterwards too! Every new person that tries it is very apprehensive at first but the next year they invite themselves and couldn't imagine a Christmas without it. I would not recommend anybody to use the cream. but that is just my opinions.  -  10 Feb 2004  (Review from Allrecipes USA and Canada)


    I am a garlic lover and when I came across this recipe, I thought it would really be good. Keep in mind: I can't think of ANYTHING that I don't like. I love to cook, especially different things. I had my family for Christmas day this year, and I told everyone they had be bring something different, something they hadn't made before. I thought this would be so much fun. Well, I chose to make this Bagna Cauda. Everyone in my family loves garlic as well, so I thought it would be a big hit. I'm sorry to say....this has to be the worst tasting stuff I have ever made or tasted! When I was making it...I thought, "I hope it tastes better than it smells!" Well...when I got some on my finger, and subconsciously I went to the sink to wash them, instead of the normal 'licking' it off...I knew I was in trouble! :-) But..I thought I'd still taste it and see. I have to be honest and tell you that I gagged. I couldn't even swallow it! I had crusty bread with it. I don't know what others see in this, but I, for one, won't ever make it again. About 5 other family members tried it, because they couldn't believe it could be 'that bad'. Well..they all agreed, hands was horrible. I'm sorry! I guess it's something you had to grow up with!  -  18 Jan 2003  (Review from Allrecipes USA and Canada)


    Whoo, boy!, we just finished our bagna-cauda. It was delicious!. My granny used to do this for grand occasions, where there were at least ten people round the table, and to me, this bagna-cauda means good memories. Unfortunaley, by the time I asked my granny for the recipe she was already ninety-nine and she had forgotten the recipe!!. This recipe is extremely similar, except that, I'm thinking that she might have put more anchovies and garlic in it, plus a little olive oil and pepper. And we always served as fondue it in a founde pot to keep it hot. All in all, this is a wonderful recipe, even my husband who doesn't like anchovies loved it. A note for those who don't know what to serve it with, we eat it with boiled potato chunks, italian bread, celery, gren bell peppers, cooked broccoli and cauliflower, raw carrots, cooked green beans and steamed onions and boiled cardoon.  -  01 Aug 2004  (Review from Allrecipes USA and Canada)