Go Back
–+ servings
A platter with assorted raw vegetables, including yellow bell peppers, cauliflower, carrots, celery, and radishes, surrounds a bowl of Bagna cauda dip; a hand dips celery into the bowl.
Print Recipe Add to Collection
Rate this Recipe!

Bagna Cauda Recipe (Classic Italian Garlic–Anchovy Dip)

Hunting for an old-school Italian recipe that you tasted once and are dying to recreate at home? This is it. The trick is in the technique: poach the garlic until it's soft and sweet, pound it with anchovies into a smooth paste, then warm everything gently so the sauce stays silky instead of breaking into greasy puddles. Set it out warm with vegetables and bread, and people will hover around your table all night.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: Italian
Servings: 8 servings
Calories: 284kcal
Author: Dee Broughton

Ingredients

  • 12 cloves garlic peeled
  • 1 cup whole milk
  • 4 oz anchovy fillets in oil (2 2-ounce tins)
  • ¾ cup extra virgin olive oil
  • 4 tablespoons butter cubed
  • Fresh veggies for dipping carrots, celery, radicchio, cauliflower, Romanesco, endive, bell peppers, and radishes
  • Crusty bread for serving

Instructions

  • Place the garlic cloves and milk into a saucepan. Bring it to a gentle boil over medium heat, then reduce the heat to low.
  • Cook the garlic, stirring occasionally, until the cloves are tender and easily mashed, about 15-20 minutes.
    A saucepan with a milk and whole pieces of garlic; nearby are butter cubes, chopped garlic, anchovy tins, and a bottle of oil on a wooden surface.
  • Strain the garlic through a fine mesh sieve and wipe the saucepan clean.
  • Transfer the garlic and anchovy fillets to a mortar.
  • Use the pestle to pound and grind them together into a smooth paste. Add the paste and olive oil to the same saucepan.
    A marble mortar and pestle containing a paste, placed on a wooden surface next to a bowl of butter cubes and a green cloth.
  • Place the pan over the low heat. Cook, stirring frequently, for about 15-20 minutes, until fragrant. Make sure the mixture never bubbles or fries.
  • Add the cubed butter to the sauce, whisking constantly until each piece is melted and fully emulsified before adding the next.
    A saucepan with melting butter on a wooden surface, next to a bowl of cubed butter, garlic cloves, and a glass bottle.
  • Transfer to a ceramic warmer or a fondue pot to keep warm and serve with fresh veggies and bread.
    A bowl of Bagna cauda dip surrounded by sliced baguette, olive oil, radishes, carrots, cauliflower, and leafy greens on a wooden surface.

Notes

  • Garlic prep matters: Poach the garlic until it’s completely soft—if it resists the fork, keep cooking. Smooth garlic = smooth sauce.
  • Start cold: Always begin the garlic–anchovy paste with cold oil in the pan. This prevents scorching and keeps the flavors balanced.
  • Fondue-style: Serve in a ceramic warmer or fondue pot to keep the sauce warm for dipping.
  • Veggie platter upgrade: Radicchio, endive, and Romanesco add authentic Italian flair alongside carrots, celery, and cauliflower.
  • Leftovers tip: Reheat slowly over low heat while whisking—don’t microwave, or the sauce may split.
  • Make it your own: Stir in fresh parsley or oregano right before serving for color and freshness.
  • Grilling option: Lightly char bread slices or vegetables on the grill for a smoky contrast to the rich sauce.

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 3g | Protein: 5g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 578mg | Potassium: 143mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg