Bagna Cauda

Bagna Cauda

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
Cook Skill:


  • 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.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member