Bagna Cauda (Piedmont Warm Anchovy–Garlic Dip)

Silky, Savory Dip for Vegetables, Bread, and Grilled Meats

Bagna Cauda is a classic from Italy’s Piedmont region: a gently warmed dip of anchovies, garlic, olive oil, and butter. It’s rich, savory, and designed for dunking—perfect with crisp raw vegetables, warm bread, or as a drizzle over grilled meats.

Sauces and Dips

Cook ModePrint

Bagna Cauda (Piedmont Warm Anchovy–Garlic Dip)

Bagna Cauda is a classic from Italy’s Piedmont region: a gently warmed dip of anchovies, garlic, olive oil, and butter. It’s rich, savory, and designed for dunking—perfect with…

TypeDips

CuisineItalian

Ingredients

Batch½×1×2×

Copy

• 6–8 anchovy fillets in oil (about 30 g), drained
• 6 garlic cloves, very thinly sliced (or finely minced)
• 1/2 cup extra-virgin olive oil
• 4 tablespoons unsalted butter, cubed
• 1–2 tablespoons whole milk or cream (optional, mellows garlic)
• Pinch of red pepper flakes (optional)
• Small squeeze of lemon juice (optional)

Instructions

1. Gently Cook the GarlicIn a small saucepan over low heat, combine olive oil and garlic. Cook slowly 3–5 minutes until just tender and fragrant—do not brown.
2. Melt the AnchoviesAdd anchovy fillets and cook, stirring, until they dissolve into the oil (2–3 minutes).
3. Finish & BalanceWhisk in butter until glossy. Stir in milk/cream (if using) for a softer, silkier finish. Add red pepper flakes and a tiny squeeze of lemon to brighten, if desired. Keep warm , not boiling.

Serving Ideas

• Serve warm with crudités: fennel, radishes, carrots, peppers, endive, broccoli
• Dip warm crusty bread or roasted baby potatoes
• Drizzle over grilled steak, chicken, or mushrooms

Tips from @saucesanddips

• Keep heat low to prevent the garlic from browning and turning bitter.
• Too salty? Add a splash of cream or a knob of butter.
• Hold warm in a small fondue pot or over a tea light. Refrigerate up to 3 days; rewarm gently.

Tag your recreations with #saucesanddips and follow @saucesanddips on Instagram.