Total Time
10mins
Prep 5 mins
Cook 5 mins

Serve this classic Italian dip in a fondue pot with assorted veges or bread cubes.

Ingredients Nutrition

Directions

  1. Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.
  2. Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.
  3. Or serve with bread cubes for dipping.
  4. Let the guests dip their choices into the warm sauce with fondue forks.
Most Helpful

5 5

Why isn't everyone eating this all of the time? I love bagna cauda and this recipe is closest to the one I've been making for years! I do add quite a bit more garlic and mince it - maybe a whole head since it's cooked. I like the 50/50 butter-olive oil combination. Make sure you use unsalted butter since the anchovies provide PLENTY of salt. Get people to try this and they won't stop - great at parties. Thanks for posting, papergoddess - I love bagna cauda and yours is no exception!

Very similar to the one I just tried and found very good. The differences were very basic 12 fillets, 6 garlic cloves, some salt and a finely minced white truffle.