I love anchovies so this was not my first rodeo, but this recipe was awful!!! I gave it two stars because oddly enough the picky 2 year old liked it and it was easy to make. As for everyone else we gave it a thumbs down.

I don't understand what went wrong. This never thickend up. The directions are really vague, it says to cook it until it is thick, but it doesn't say how long that would take. Also, In spite of all the garlic I put in this it didn't taste garlicky at all. The butter separated and floated to the top of the sauce. The anchovies only gave this a slightly fishy taste but did not make it salty. This really tasted like warm milk. I've had bagna cauda before and it was fantastic, but this recipe is horrible.

I'm giving this a four merely becuase my boyfriend really liked it, which is amazing since he is the King of Picky. I didn't much care for it, but I will probably make it again for him.

I have learned that in the Italian countryside, it matters not what it is called, but that it is an awesome dish. My family has served this for years. We call it bunya cauda. I think it really just depends on the family for its pronunciation. We have substituted this for the traditional Christmas dinner. We tend to serve it with regular cabbage, bell peppers, cauliflower, broccoli and just basically our favorite veggies & italian bread. In my experience in making it, people either love it or hate it. Its all about the garlic! LOL

This is actually called bagna calda. It means 'hot bath'. This was a quick and easy recipe and I liked the idea of serving it w/ chinese cabbage. I'd never tried that before. We usually just have raw veggies and crusty bread or foccacia with it.

I come from an Italian family and have been eating Bagna Caulda for 50 years. We use heavy cream instead of half-and-half. Pickled elephant ear or oyster mushrooms and celery are good for dipping also.

I have a recipe from an Italian friend and he calls this Bana (sp) Calda and uses shrimp, steak, chicken, mushrooms and zucchini. The "Calda" is pretty similar.

My husbnad and I enjoy this dish often. Add a bit of steamed broccoli, pour over your favorite pasta and you have a fast, filling meal.

This recipe is also within my family. Every sunday during the winter we have it for dinner. I realize it is no for everyone but they should at least try it. What I like the best with it is assiago cheese bread, my children like to dip any veggie they can get there hands on in it.

This was OK... but reminded me too much of Alfredo sauce and I was under the impression it was a much richer thicker sauce. The taste in itself was very good, but wasn't anything that would top the ordinary. I used 4 cups of heavy cream and 1 cup of milk. I also put in 2 cans of anchovies which gave it much more flavor. Did not change the amount of garlic or butter. I added a large pinch of flour (about 1 1/2 TBSP) thinking it would thiken up the sauce, but that did not help either. The mixture cooked for about 45 minutes med/low (simmering lightly) at which point I gave up on trying to get it to thicken. I give this a "B" and figure maybe I'll try it again since it's not very hard to make and now knowing that the sauce will never thicken to my desired consistency I will not need to cook it for longer than 20 minutes.

I've seen this in Italian cookbooks and it's "Bagna Cauda." When my family makes it, after we saute the garlic and add the anchovies (but before the heavy whipping cream reduced by half!) we cook some steak in it, cut into dippable strips. After we remove the steak, we add some more garlic (because a lot sticks to the steak) and a little more anchovies and then add the cream. Note: You should stir the cream really quickly for it to blend the best. We love this stuff so much we have annual Bagna Cauda parties.

I used half the butter and used olive oil for the rest of the fat. I only used a quarter of the half and half called for. I can't quite imagine using 6 cups of cream, but I can't really say because I did not try. I wanted to use it on pasta, so I thickened it up with a little flour. I think I might have added a tad too much, but it was very good anyway. I am pretty sure I will use this again, but I will continue to tinker with it. I think I will cook the garlic a little less next time. This recipe really sparked my interest; thanks for sharing Nita.

I'm amazed to see this recipe here. It is an old recipe passed down in our family and we call it Bunyaculda, but it is the exact same recipe. It is delicious, especially with green peppers and italian bread. But, just as Nita warned...it's very garlicy and you'll stink for weeks after. P.S. I've seen it spelled a million different ways... another version is Bagna Caöda.

My husband and I love this stuff. He told me about it when we first started dating, and when I found this recipie on the site, I suprised him with it. IT is now addicting. It does take a little while for it thicken, but it is definetly worth the wait. I use a entire jar of minced garlic, and heavy cream instead of half and half.

AWESOME! I added some shrimp, scallops, and spinach. Served it with pasta. Sort of like a seafood scampi. My husband was in heaven.