Bagna Cauda

Bagna Cauda

25

"Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 50 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 345 mg
  • 14%

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.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
  2. Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

Reviews

25
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

My family has made this every year for Christmas as a tradition for 40 years. It is a northern Italian recipe. BUT we made it like the previous poster. NO CREAM... USE olive oil instead. It is a...

Most helpful critical review

I am a garlic lover and when I came across this recipe, I thought it would really be good. Keep in mind: I can't think of ANYTHING that I don't like. I love to cook, especially different thin...

My family has made this every year for Christmas as a tradition for 40 years. It is a northern Italian recipe. BUT we made it like the previous poster. NO CREAM... USE olive oil instead. It is a...

I am a garlic lover and when I came across this recipe, I thought it would really be good. Keep in mind: I can't think of ANYTHING that I don't like. I love to cook, especially different thin...

Whoo, boy!, we just finished our bagna-cauda. It was delicious!. My granny used to do this for grand occasions, where there were at least ten people round the table, and to me, this bagna-caud...

And I thought WE were the only ones who ate this! We have this every New Year's - handed down through many generations of my family. We do it just a little different. We use 1/2 olive oil and...

My family has been making this for years to go with fondue, but it is good for any occasion! I use 1 stick of butter, 2 can anchovies minced or chopped, lots and lots of fresh garlic, and some ...

OMG!!! Someone actually makes this recipe the same way (well almost) my dad did when I was a little girl. I'm now 56 years old. Most Bagna Calda recipes don't add the cream, but my dad always ...

I make this dish every holiday, but served this specific version for my latest New Year's Feast, and it ended up being the main attraction. Opened with the dip, and when my guests finished the m...

I thought we were the only family who ate this stuff LOL. My husbands family has passed this down a few generations.

THANK YOU JULIE!!! I love this recipe. A friends family used to make this every new years day and I have never been able to track down the recipe. SInce finding your recipe I have made this for...