Italian Appetizer - Bagna Cauda Recipe -
  • READY IN 20 mins

Italian Appetizer - Bagna Cauda

Recipe by  

"An excellent garlic dip that is easy to make with just a few ingredients. Serve warm with Italian bread, lettuce leaves, green pepper, celery, broccoli or cauliflower."

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Ingredients Edit and Save

Original recipe makes 8 Servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. In a saucepan over medium heat, combine the olive oil and butter. Season with black pepper. Heat until butter melts, then add garlic. Cook until garlic has softened but not browned. Remove from heat, and stir in cream. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2006

Totally in shock that thest ingredients come together and make this great dip. Thanks it was super delicious.

Most Helpful Critical Review
Sep 17, 2009

My family used to have bagna cauda frequently. The versions we had included a can of anchioves and then it was served like a fondue. On the side, serve napa cabbage, peppers, onion, etc. Put the veggies in the pot like you would a fondue and then serve them on italian bread. Don't forget the wine!


9 Ratings

Jul 01, 2006

I cut the recipe in half & added a couple of inch long squirts of anchovie paste. And I used a ligher flavored oil so it wouldn't taste so heavy. Served this w/ homemade italian bread, celery, baby carrots & bell peppers. The bell peppers meshed the best w/ this dip, I think.

Feb 26, 2004

it is great

Nov 12, 2010

missing MAIN INGR.....Anchovies. When adding the garlic, add 1 to 2 cans of anchovie fillets.

Oct 21, 2009

I made this for a wedding shower and it was terrible. I had several people try it before I served it, and they didn't like it either. We ended up having to run out to buy Ranch dressing to serve with all the vegies instead. Sorry, but this was a no-go.

Jul 19, 2010

awful. Too much olive oil. Not enough consistency for what I was looking for. Two thumbs way down.

Oct 25, 2010

Are the ingredient amounts accurate? I followed them carefully, but the dip was so thin and the olive oil so overpowering, we couldn't even taste the garlic and the cream was insignificant. The instructions make it appear there's a possibility the garlic could brown. How could that happen in 1 1/2 cups of oil?


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  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 49.1 g
  • 76%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 43 mg
  • 2%

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

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