If you’ve never tried bagna cauda, you’re in for a real treat. This warm, garlicky Italian dip is one of those recipes that feels fancy but is surprisingly simple to pull together. Andrea Buckett shared this recipe on The Good Stuff with Mary Berg, and it’s exactly the kind of dish she loves bringing to the table: bold flavours, minimal fuss, and a way of getting everyone gathered around a shared platter.
Bagna cauda (which translates to “hot bath” in Italian) is a classic Piedmontese appetizer built on just a handful of pantry staples. Think of it as Italy’s answer to fondue. A small pot of warm, savoury sauce surrounded by fresh vegetables, crusty bread, and whatever else you feel like dipping.
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What Is Bagna Cauda?
Bagna cauda is a traditional warm dip from the Piedmont region of northern Italy. It’s made with garlic, anchovies, and olive oil, simmered together and blended into a smooth, rich sauce. It’s been a part of Italian entertaining for generations, often served during cooler months as a communal appetizer where everyone gathers around the pot and dips in.
Don’t let the anchovies scare you. Once they’re cooked down and blended with the garlic and olive oil, they melt into the background and add a deep, savoury flavour without any fishiness.
Why This Recipe Works
What makes this version so approachable is the technique. By simmering the garlic and anchovies in water first, the garlic softens completely and the anchovies break down, so everything blends into a silky smooth sauce. The olive oil is added in stages and emulsified with an immersion blender, which gives the dip a creamy, cohesive texture rather than a greasy, separated one. A splash of white wine vinegar at the end brightens the whole thing up.
What to Serve with Bagna Cauda
The beauty of this dish is that it works with just about anything you want to dip. Build a colourful platter with a mix of raw vegetables like radishes, grape tomatoes, endive, treviso radicchio, and fennel. You can also add cooked potatoes, cubes of crusty bread, cooked shrimp, or even steak cubes for something heartier. It’s the kind of spread that looks impressive without a lot of effort.
Tips for Keeping Bagna Cauda Warm
Bagna cauda is best served warm, so if you’re setting it out for a party or a longer gathering, transfer it to a mini fondue pot or a small dish set over a tea light. This keeps the sauce at the right temperature and gives the whole setup that cozy, communal feel.
Bagna Cauda Recipe
Ingredients
1 head of garlic, peeled and smashed 10 anchovy fillets 1 cup water 1/2 cup olive oil 3 tablespoons white wine vinegar Pepper
Serve with raw vegetables, cooked potatoes, cubes of bread, cooked shrimp or steak cubes. Radishes, grape tomatoes, endive, treviso radicchio, fennel etc..
Instructions
- Place a small pot over medium heat. Add the garlic, anchovies and water. Bring to a simmer. Cover and cook for about 10 minutes until the garlic is soft enough to mash with the back of a fork.
- Turn the heat off. Use an immersion blender. Tip the pot to the side so the base of the immersion blender is fully submerged. Add a third of the olive oil and blend with the hand blender until well emulsified. Add half the remaining ingredients olive oil and continue to blend until emulsified. Add the remaining olive oil and blend again until emulsified.
- Stir in the white wine vinegar and season with pepper. Turn the heat back to low to keep warm.
This should be served warm. Transfer to a mini fondue pot to keep warm for an extended period of time. Serve with a colourful platter of vegetables, cubes of bread etc..
Frequently Asked Questions
What does bagna cauda taste like?
Bagna cauda has a rich, savoury, deeply garlicky flavour. The anchovies add umami and depth rather than a fishy taste, and the olive oil makes everything smooth and luxurious. The white wine vinegar adds just enough brightness to balance it all out.
Can I make bagna cauda ahead of time?
Yes, you can make it in advance and gently reheat it on the stovetop over low heat when you’re ready to serve. Add a small splash of water if it has thickened too much and stir until smooth again.
What can I use instead of anchovies?
Anchovies are a key ingredient in traditional bagna cauda and are what give it that signature savoury depth. There isn’t a perfect substitute, but if you’re looking for a similar umami flavour, you could try a small amount of miso paste or soy sauce, keeping in mind the flavour profile will be different.
Is bagna cauda gluten-free?
The sauce itself is naturally gluten-free. Just be mindful of what you serve alongside it. Skip the bread cubes if you need to keep things strictly gluten-free, and load up on vegetables, potatoes, shrimp, or steak instead.
How many people does this recipe serve?
This recipe makes enough for a generous appetizer for about four to six people, depending on how much dipping you’re doing. It’s easy to double if you’re serving a larger crowd.
Can I use a regular blender instead of an immersion blender?
You can, but be careful when blending hot liquids. Let the mixture cool slightly, blend in small batches with the lid vented, and then return it to the pot to warm through. An immersion blender is the easier option since you can blend right in the pot.
Recipe: Bagna Cauda
PrintBagna Cauda: A Warm Italian Dipping Sauce Perfect for Entertaining
Ingredients
- 1 head of garlic, peeled and smashed
- 10 anchovy fillets
- 1 cup water
- 1/2 cup olive oil
- 3 tablespoons white wine vinegar
- Pepper
Instructions
Serve with raw vegetables, cooked potatoes, cubes of bread, cooked shrimp or steak cubes.
Radishes, grape tomatoes, endive, treviso radicchio, fennel etc..
1. Place a small pot over medium heat. Add the garlic, anchovies and water. Bring to a simmer. Cover and cook for about 10 minutes until the garlic is soft enough to mash with the back of a fork.
2. Turn the heat off. Use an immersion blender. Tip the pot to the side so the base of the immersion blender is fully submerged. Add a third of the olive oil and blend with the hand blender until well emulsified. Add half the remaining ingredients olive oil and continue to blend until emulsified. Add the remaining olive oil and blend again until emulsified.
3. Stir in the white wine vinegar and season with pepper. Turn the heat back to low to keep warm.
This should be served warm. Transfer to a mini fondue pot to keep warm for an extended period of time.
Serve with a colourful platter of vegetables, cubes of bread etc..
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