Bagna Cauda

READY IN: 20mins
Recipe by evelynathens

When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished.

Top Review by Miraklegirl

MMM! This was yummy. I have never had this combination before but I loved it! I ate it with the veggies but drizzled a little on a sandwich too (couldn't help myself.) Thanks Evelyn.

Ingredients Nutrition


  1. In a small saucepan, cook garlic paste and sliced garlic in olive oil with anchovies over low heat, stirring occasionally, for 15 minutes (do not let garlic brown).
  2. Stir butter and milk into mixture and transfer to a fondue pot.
  3. Serve warm with accompanying vegetables.

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