Bagna Cauda (Warm Anchovy and Garlic Dip)
Why this recipe works
- Deep savoury base: Anchovies dissolve into the warm fat, seasoning the dip with rounded umami rather than a harsh fishiness.
- Gentle heat matters: Cooking the garlic slowly keeps it sweet and soft while preserving the sauce’s glossy, emulsified texture.
- Built for dipping: Crisp vegetables provide freshness and crunch against the rich, warm anchovy-garlic sauce.
Get the most out of this recipe
Authenticity notes
- Piedmontese style: Bagna cauda is closely associated with Piedmont and is typically served warm as a shared vegetable dip.
- Classic vegetables: Cardoons are traditional, but artichokes, peppers and celery give the same contrast of crispness and savoury richness.
Texture tips
- Keep it glossy: Use the lowest heat once the anchovies are added so the sauce stays smooth rather than separating or frying.
- Avoid browned garlic: If the garlic begins to colour, remove the pan briefly from the heat and let the residual warmth soften it gently.
Serving ideas
- Serve warm at the table: Keep the dip in the warm pan or a small heatproof dish so diners can dip the vegetables as they eat.
- Add bread if liked: Crusty bread works well alongside the vegetables for catching the last of the anchovy-garlic sauce.
Make-ahead tips
- Prepare the vegetables ahead: Trim and cut the vegetables in advance, then keep them chilled and crisp until serving.
- Reheat gently: Warm leftover dip slowly over low heat, stirring until glossy again, and avoid letting it boil.
Equipment you'll need
Ingredients
Instructions
- Peel the garlic and slice it thinly. Cut the artichoke hearts into bite-size wedges, slice the red pepper into strips, and cut the celery into sticks. Set the vegetables aside for dipping.
- Put the olive oil and butter in a small saucepan over low heat until the butter melts and the mixture looks glossy. Add the garlic and cook very gently for 6 to 8 minutes, stirring often, until softened but not coloured. Keep the heat low so it never sizzles aggressively.
- Add the anchovy fillets and stir until they dissolve into the warm fat, 2 to 3 minutes. Season with a pinch of fine sea salt and the black pepper, then keep the sauce warm over the lowest heat for 2 minutes without letting it boil. Serve immediately, keeping the dip warm in the pan and dipping the vegetables as you go.
Recipe notes
Tips
- Keep the heat very low throughout: bagna cauda should stay glossy and savoury, not bubbling or frying.
- If the garlic starts to colour, take the pan off the heat for 30 seconds and stir, then return to a lower heat.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use anchovy fillets from a reputable source and keep the dip piping hot while serving.
Substitutions
- Replace Extra virgin olive oil with Virgin olive oil for a slightly milder, less peppery finish.
- Replace Unsalted butter with Salted butter, then omit the Fine sea salt and season only at the end to taste.
Storage
- Refrigerate up to 2 days
- Cool the dip, then refrigerate in a sealed container. Reheat very gently in a saucepan over low heat until just hot and glossy again; do not let it boil.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish Milk
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