Christina Schmidhofer Photo by: Christina Schmidhofer

Bagna Cauda

If you don't have a fondue pot, pour the bagna cauda into a small bowl to serve; if it gets too cold, reheat it as necessary in a microwave oven.

Sunset DECEMBER 2004

  • Yield: Makes 6 appetizer servings
  • Total: 30 Minutes


  • 1/4 cup (1/8 lb.) butter
  • 3/4 cup olive oil
  • 3 tablespoons minced garlic
  • 1 can (2 oz.) anchovies, drained and minced
  • 3 to 4 cups assorted raw vegetables: red or white Belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices
  • Baguette slices


1. In a 1- to 1 1/2-quart pan over medium heat, melt butter. Add olive oil, garlic, and anchovies; stir until mixture is bubbling.

2. Meanwhile, arrange vegetables on a platter and baguette slices in a bowl.

3. Pour bagna cauda into a 1 1/2- to 2-cup fondue pot and set over a candle or medium-low alcohol or canned-heat flame (see notes); stir mixture often and adjust heat as needed so garlic doesn't burn. Serve with vegetables and baguette slices.

Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 94%
  • Protein: 3g
  • Fat: 36g
  • Saturated fat: 8.8g
  • Carbohydrate: 4.3g
  • Fiber: 1.1g
  • Sodium: 366mg
  • Cholesterol: 26mg

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Bagna Cauda Recipe