Bagna Càuda (Northern Italian Anchovy-Garlic Dip)

Name: Bagna Càuda (Northern Italian Anchovy-Garlic Dip)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 head garlic, peeled (about 14 medium cloves; 60g once peeled); 1 cup (235ml) milk or water (see note); 1/2 cup (120ml) extra-virgin olive oil; 100g high-quality oil-packed anchovy fillets (about 30 fillets); Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping; 1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)

Instructions

Prep:10minCook:30min

Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.

Updated at: Tue, 13 May 2025 13:34:44 GMT