Bagna Cauda is a warm and savory Italian sauce that’s perfect for dipping as part of a cozy appetizer spread. Great with bread and veggies.
This dipping sauce is the perfect Appetizer to enjoy with a snack platter. It’s an amazing addition to a Cheese Board because it goes well with bread slices, raw vegetables, cheese, and cured meats.
Why You’ll Love Bagna Cauda?
- This sauce is served warm, and is filled with flavor from the olive oil, butter, fragrant garlic, and briny anchovy paste.
- With just 4 ingredients, and ready in about 10 minutes, this appetizer is easy to make.
Sabrina’s Bagna Cauda Recipe
Whether you’re serving this as a party appetizer, or as part of an Italian dinner, Bagna Cauda is a warm, savory dipping sauce that’s perfect for sharing. Set it in the center of the table with plenty of Italian Bread and vegetables so everyone can help themselves. For a larger meal, serve it alongside favorites like Italian Antipasto Pasta Salad, and Minestrone Soup. I’ve also included some ideas to serve below, so you can truly gather around and enjoy this centuries old Piedmontese dish.
Recipe Card
Ingredients
- 3/4 cup olive oil
- 12 cloves garlic , finely minced (or one head)
- 1/4 cup anchovy paste
- 3 tablespoons unsalted butter
Instructions
- To a small frying pan add the olive oil on medium-low heat.
- Add in the garlic and anchovy paste, stirring with a wooden spoon until the anchovies are well blended in.
- Cook for 5-7 minutes or until aromatic.
- Turn off heat, stir in the butter.
- Serve in a small fondue bowl with charcuterie board ingredients like cured meats, sliced vegetables, crostini, chewy bread, crackers, sliced cheese, olives, etc. (This is the perfect addition to the ultimate charcuterie board).
Nutrition
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Chef’s Note
The goal when heating the ingredients in this recipe is to keep it at a medium-low heat. You want to soften the garlic and let it become fragrant without browning, since browned or burned garlic will give the finished sauce a bitter flavor.
Table of contents
Can this be made ahead of time?
This recipe is well suited to making ahead. Prepare as usual, let it cool, then transfer to an airtight container and refrigerate for up to 2 days. When you’re ready to serve, reheat gently in a saucepan over low heat, stirring occasionally until warm and smooth. Do not let it boil.
How to Store
- Serve: This tastes best served warm, so when possible, I’d recommend enjoying it right after cooking the recipe.
- Store: If you have any leftovers, transfer the dipping sauce to an airtight container, and store it in the fridge for 3-4 days. Reheat the sauce on the stovetop over low heat before serving.
- Freeze: Let the sauce cool completely, then transfer to an airtight, freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the refrigerator, reheat gently over low heat, stirring frequently to bring the sauce back together. Avoid high heat which can cause further separation.
Ideas to Serve
Since this is rich, garlicky, and savory there are many options that pair well with this classic dipping sauce.
- Fondue pot: If you serve this for a party and want to keep sauce warm throughout the evening, put it in a fondue pot. That way, the traditional recipe stays warm the whole time. Put out skewers for everyone to use for easier dipping.
- Veggies: Steamed Artichokes, strips of bell pepper, carrots, celery, radishes, Roasted Asparagus or Mushrooms will all balance well with the sauce.
- Breads: Ciabatta, French Bread, and if you have any garlic lovers at your table, go extra with some Garlic Bread. Water crackers and breadsticks are also great options.
- Hard boiled eggs: A traditional addition to make you spread more substantial.
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