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"Garlic sauteed in butter, then simmered with anchovies and cream. If you love garlic, you will love this. My husband doesn't like it because it has too much garlic for him! It is an Italian dipping sauce that you eat as a main course. It is very soupy. You can eat it with Chinese cabbage, green peppers and/or Italian bread. I got the recipe from my mother several years ago; she told me that it was an old Italian dish. We are not Italian, but it has been in my family for a couple of generations!"
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15 m servings 1499 cals
Original recipe yields 2 servings


  • Calories:
  • 1499 kcal
  • 75%
  • Fat:
  • 132 g
  • 203%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 410 mg
  • 137%
  • Sodium:
  • 1461 mg
  • 58%

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.

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  1. Melt butter in a medium saucepan over medium heat. Add garlic and saute until browned, then stir in half-and-half and anchovies. Heat through and let thicken. The anchovies will 'melt' to add a slightly salty taste.

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Read all reviews 22
  1. 25 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

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Least positive

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 ...

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 j...

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

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 litt...

This is an Italian recipe, and it is spelled "Bagna Calda."

Great party food! We too, call it Bania Caulda meaning "hot sauce" or something like that in Italian. Anyway, it serves more than 2. I saute' the garlic in butter and olive oil in an electric fr...

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 ...

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 was passed on to me by my husbands family also. However they did not add the cream, just butter, garlic and anchovies. I have also seen this spelled many different ways. No matter what the ...