Bagna Cauda (Piedmontese Warm Garlic and Anchovy Dip with Vegetables)
A warm, mellow dip of slow cooked garlic, anchovy and good olive oil, served with crisp raw and roasted vegetables.
- Time40 min
- LevelEasy
- Costabout £1.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the garlic and oil in a small heavy pan over the lowest heat. Cook very gently for 20 minutes, never letting it fry or brown, until the garlic is completely soft.
20 min - 2
Add the anchovies and stir for 5 minutes, pressing them with the back of a spoon, until they dissolve into the oil. The dip should be warm and creamy, not sizzling.
5 min - 3
Arrange all the vegetables on a big platter. Blanch the cauliflower in boiling water for 2 minutes first if you like it less raw.
- 4
Pour the dip into a small pan or fondue pot and keep it warm over a tea light or very low heat.
- 5
Let everyone dip the vegetables in and catch the drips with a cupped hand or a piece of chicory leaf.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
