Bagna Cauda (Bagna Càuda) is a warm oil dip from Italy, made with anchovies, garlic, and olive oil, typically enjoyed with raw vegetables. The name comes from the Italian words for “hot bath.”
About 20 years ago, I was invited to my former boss’s house, and his wife made this for us. It was so delicious that I’ve been making it ever since, especially when hosting dinner/lunch parties at home with friends.
It looks fancy but is really easy to prepare, making it perfect when you’ve got a lot to cook. Plus, it’s a great way to load up on veggies, so it’s nice and healthy. You can also enjoy it with bread, meat, seafood, and more.
Some recipes use butter, but I’m going for a healthier version using just olive oil. Any leftover sauce works brilliantly as a pasta sauce or salad dressing, and it keeps well in the fridge, so I always make a bit extra.
The traditional pot for bagna cauda is heated with a candle underneath. If you don’t have one, you can improvise with a ramekin.
It’s super easy to make, so why not give it a go?
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @recipescometrue on Instagram and hashtag it #recipescometrue.
Bagna Cauda: Anchovy and Garlic Oil Dip
Ingredients
Bagna Cauda (anchovy and garlic oil dip)
- 80 g garlic (about12-15 cloves)
- 20 g anchovies
- 100 ml extra virgin olive oil
Veggies of your choice
- 4 asparagus
- 4 radishes
- 4 dutch carrots
- 1 cucumber
- 4 mushrooms
- 2 celery stick
- 3 baby capsicums (orange, red and yellow)
- 4 cherry tomatoes
Instructions
- Peel the garlic. Tip: Don’t worry if you can’t get all the thin skin off – it will come off when you boil it.
- Add the garlic to a pot with plenty of water (about 2-3 cups) and bring to the boil. Reduce heat to medium-low and simmer for about 20 minutes. Tip: Boiling garlic mellows the strong smell.
- Drain the water, and then mash the garlic into a paste using a wooden spatula or fork. TIp: Make sure the garlic is well boiled, or it will be hard to mash.
- Add the anchovies. If they come in oil, add a bit of that too for extra flavour. Tip: The anchovies will dissolve as they cook, so no need to chop them.
- Add 100ml of olive oil and heat on a medium flame. Stir and break up the anchovies as they blend with the garlic paste. Once everything is combined, your bagna cauda is ready.
- Pour the dip into a bagna cauda pot (or a small bowl like ramekin if you don’t have one) and serve with your favourite veggies.
Vegetable Prep Tips:
- Lightly blanch the asparagus with a pinch of salt for about 30 seconds in boiling water. (I prefer it with a little bite.)
- Carrots are packed with nutrients in the skin, so I usually leave it on. If you're aiming for a nice presentation, peel the skin lightly to show off the vibrant orange.
- Don’t wash mushrooms, just wipe them clean with a kitchen towel to avoid losing flavour.
- If your celery has tough strings, trim them off, and cut the stalks into easy-to-eat pieces.
- Cut the cucumber into bite-sized sticks. (The skin is nutritious, so leave it on, but you can peel it lightly for a neater look.)
- Deseed the capsicums and slice them into thin strips.
- Halve the radishes.
- Dip in and enjoy!
Love this dip! Absolutely refreshing and tasty! Will make it again! Thank you so much for sharing!
Thank you so much! I’m thrilled to hear you enjoyed the dip. It’s wonderful to know it was refreshing and tasty for you! I hope it turns out just as great next time. 😊 R