Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Made  times
crd5055 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 99 cals
Serving size has been adjusted!

Original recipe yields 32 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 wh...

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.

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

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

From around the web