Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer) Recipe -
Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer) Recipe
  • READY IN 35 mins

Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Recipe by  

"This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables."

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Ingredients Edit and Save

Original recipe makes 32 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.
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  • Editor's Note
  • The nutritional analysis of this recipe reflects an estimated 10% of the oil for frying as well as the full amount for the anchovies and sardines. Therefore, the values represented may not be accurate.

Reviews More Reviews

Mar 31, 2008

If you use extra virgin olive oil in place of the vegetable oil, it will be spectacular...I promise. I love bagna calda with endive lettuce leaves (if you can find them) and red peppers, but when the calda gets cold and thick, it makes a fantastic spread for bread or tortillas.

Apr 04, 2008

Wow, yes olive oil makes it spectacular! Also, the sardines I had on hand were packed in hot sauce, not oil...added a nice kick to this.

Jul 31, 2011

It's even better if you use FRESH anchovies and the extra virgin olive oil

Jan 24, 2015

#1 First and Foremost as Nick Stellino would say I agree with everyone else that posted , I would NEVER use anything else but olive oil and the butter is optional. I have had this since I was a child. I was first introduced to this stinky stuff 56 years ago. The neighbor kid I played with his family would make this. A platter of fresh vegetables like red and green tomatoes, green peppers, cabbage, radishes of all types, etc. Whatever tastes good to you with bagna. When I've been to Italian restaurants that have it they may refer to it on the menu at a hot oil dip. It usually is made with olive oil, garlic and anchovies. I like the addition of sardines to the menu as it gives a better flavor and base when the bread is dipped. WARNING cook it long and slow, do NOT burn the garlic. Thinly sliced baguette dipped with the vegetable of your choice on top ahhhhh!

Dec 25, 2014

Just served this for a Chistmas Day in-between. A success, even with the one who'd never eaten sardines before.


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  • Calories
  • 99 kcal
  • 5%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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