Bagna Cauda

4.7

(36)

31 Reviews

4 Photos

A family friend made bagna cauda for me and it has been my favorite dipping sauce since. If you like garlic, you'll love this! It's traditionally served warm with crusty Italian bread, endive, or roasted potatoes on Christmas Eve.

Submitted by Julie P

Updated on July 10, 2024

4

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

2 hrs

Total Time:

2 hrs 50 mins

Servings:

12

Yield:

2 cups

Jump to Nutrition Facts

Ingredients

½ cup butter
10 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, drained
1 pint extra virgin olive oil

Directions

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant. Reduce heat to low. Mix in anchovy filets and oil. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

Cook’s Note

I know some people who substitute heavy cream for the oil, or use half cream and half oil.

Nutrition Facts (per serving)

224	Calories
23g	Fat
2g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 224
% Daily Value *
Total Fat 23g	30%
Saturated Fat 14g	71%
Cholesterol 81mg	27%
Sodium 345mg	15%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 3g	6%
Vitamin C 1mg	1%
Calcium 50mg	4%
Iron 0mg	2%
Potassium 83mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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