Bagna Cauda is a deeply flavorful garlic, anchovy and butter dip from Piedmont in northern Italy. Traditionally enjoyed like fondue, it’s served warm for dipping with raw seasonal vegetables and crunchy bread. Once you taste it, it’s hard to stop.
Bagna Cauda is often shared around the table like fondue, with friends and family dunking vegetables and bread into the warm sauce. Its umami-packed profile comes from anchovies and lots of garlic, balanced by butter and olive oil. It’s especially comforting in cooler months.
There are many regional and personal variations. Some people use a large amount of garlic (up to one or two heads per person), while others prefer to soften garlic by poaching it in milk first to mellow the bite. Some cooks also add a splash of cream for extra richness; adjust to taste.
Ingredient notes
- Olive oil – use extra virgin for the best flavour.
- Garlic – six large cloves (about 50g) is a good balance; use fresh garlic.
- Anchovies – choose good quality salted anchovies kept in oil.
- Butter – use unsalted butter to avoid over-salting, since anchovies are salty.
- Vegetables for dipping – try carrots, radicchio, chicory, peppers, radishes, fennel, celery or boiled/steamed potatoes; crusty bread is also ideal.
Step by step photos and instructions
Heat a little olive oil in a cold pan, then add the anchovy fillets and crushed or minced garlic. Gently heat on low so the anchovies dissolve and meld with the garlic.
Cook slowly until the garlic is soft and fragrant but not browned. Stir in the butter and remove the pan from the heat.
Whisk the mixture until smooth and well combined. Transfer to a warm serving dish and enjoy with your favourite vegetables and a glass of Piedmontese red wine.
What to serve with it
Bagna Cauda pairs best with raw or simply cooked seasonal vegetables. Traditional choices include cardoons, radicchio, chicory, fennel, carrots, bell peppers, radishes, celery and steamed potatoes or cauliflower. Red bell peppers are a favourite because their sweetness contrasts nicely with the salty, umami-rich sauce. Crusty bread is also excellent for dipping.
Recipe tips and FAQs
- Always cook on low – low heat prevents garlic from burning and becoming bitter.
- Keep it warm – Bagna Cauda is traditionally served in a terracotta dish (a fujot) with a tealight underneath to maintain warmth. A fondue pot or a pre-warmed serving dish also works well.
- Wine for serving – serve with a Piedmontese red such as Dolcetto d’Alba or Barbera.
Store leftovers in the fridge for 1–2 days.
Yes. Reheat gently over low heat until warmed through.
In the Piedmontese dialect, “bagna” means sauce and “cauda” means hot — literally “hot sauce.”
More recipes from Piedmont to try
Italian Ragu and Stews
Piedmontese Hazelnut Ragu
Sides
Ricotta Chicken Croquettes
Mains
Vitello Tonnato (Veal with Tuna Sauce)
Fresh Pasta
Homemade Agnolotti (step by step)
If you try this Bagna Cauda, please rate it and share how it went in the comments. I love hearing feedback and seeing how you serve it.
Bagna Cauda (Anchovy, Garlic and Butter Dip)
By Emily
Ingredients
- 12 anchovy fillets
- 6 large cloves garlic, crushed or minced (about 50g)
- 125 grams unsalted butter (about 1 stick plus 1 tablespoon)
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare your vegetables and bread for dipping.
- Place the olive oil, garlic and anchovies in a cold pan. Heat gently over low heat for about 15 minutes, stirring occasionally, until the anchovies dissolve and the garlic is soft. Do not let the garlic brown.
- Add the butter and stir until melted and incorporated. Transfer to a warm serving dish and serve immediately with vegetables and crusty bread.
Notes
- Vegetables for serving – choose from cardoons, radicchio, chicory, bell peppers, fennel, carrots, celery, radishes or lightly steamed potatoes or cauliflower. Crusty bread is also recommended.
- Keep it warm – serve in a terracotta fujot with a small heat source underneath, or use a fondue pot or pre-warmed serving dish to maintain temperature.
- Always cook on low – low heat prevents the garlic from burning and turning bitter.
- Wine pairing – a Piedmontese red such as Dolcetto d’Alba or Barbera pairs nicely.
Nutrition
Calories: 206 kcal | Carbohydrates: 1 g | Protein: 2 g | Fat: 22 g | Saturated Fat: 11 g | Sodium: 143 mg
Nutrition information is an approximation.