Bagna Cauda

Photo: robinarroyave

Yield: 1 serving ( Serving Size: Makes about 1/2 cup )
Community Recipe from


  • 1/2 cup(s) olive oil
  • 1 tablespoon(s) butter
  • 1/2 tablespoon(s) garlic, minced
  • 2 ounce(s) anchovy filets, mashed
  • salt
  • black pepper, freshly ground
  • day-old Italian bread, cubed
  • artichokes, boiled and quartered
  • cauliflower florets, blanched
  • carrot sticks
  • asparagus spears, blanched
  • hard-boiled eggs, halved
  • red bell pepper strips


  1. In a small skillet over moderate heat, heat oil and butter until bubbly. Add garlic. Cook over low heat until fragrant; do not allow garlic to brown. Add anchovies and cook, stirring, for 2 minutes. Remove from heat; add salt and pepper to taste. Transfer dip to a warm serving bowl or, preferably, keep warm in a chafing dish. Serve with platter of bread and vegetables for dipping.
May 2012

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

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