Bagna Cauda

Bagna Cauda

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  • 6 ounces butter
  • 4 cloves garlic, grated or finely minced
  • 1 cup extra-virgin olive oil
  • 4 ounces anchovies, finely chopped and mashed
  • 2 tablespoons finely chopped parsley
  • Squeeze fresh lemon juice
  • A squeeze of fresh lemon juice


Melt the butter in a small saucepan and add the olive oil, garlic and anchovies and heat gently. Stir in the parsley and lemon juice and transfer the mixture to a fondue pot or chafing dish and serve warm with vegetables for dipping.

A few suggested vegetables: fennel bulb, artichokes, red and yellow bell peppers, carrots, celery, radishes, broccoli, cauliflower, zucchini, small whole mushrooms, cherry tomatoes, Belgian endive.