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Bagna cauda, warm Piedmontese garlic dip

Bagna cauda, warm Piedmontese garlic dip

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A warm, hearty Piedmontese sauce made with garlic, anchovies, butter, and olive oil, served as a fondue for soaking raw or cooked vegetables.

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Recipe from CTHOE, adapted by Recette de cuisine · · updated on

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Bagna cauda, literally “hot sauce” in Piedmontese, is a type of garlic and anchovy-based dip for vegetables. Approximately 450g of sauce.

Ingredients and directions

  • Prep time10 min
  • Cook time20 min
  • Total30 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfrying pan
  • Estimated cost$6.90 $1.15 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

6 people
  • $0.53
  • $2.68
  • $0.74
  • $2.95

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Peel the garlic and mince it very finely. ≈ 8 min
  2. Weigh the anchovy fillets. Alternatively, you can also crush them using a mortar and pestle. ≈ 4 min
  3. Melt the butter in a frying pan and sauté the garlic over low heat, without browning it.
  4. Gently pour in the olive oil and heat slowly, stirring occasionally.
  5. Add the anchovies and cook over very low heat, stirring constantly, for about 5 minutes, until the mixture has a creamy texture. Note: the oil should not boil.
  6. Keep the sauce warm on a hot plate and serve it at the table. ≈ 2 min

The bill

Bagna cauda, warm Piedmontese garlic dip

  • At least 6 cloves of garlic$0.53
  • 100 g of anchovy fillets$2.68
  • 80 g of butter$0.74
  • 250 ml of olive oil$2.95

Total$6.90

that's $1.15 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • At least 6 cloves of garlic
  • 100 g of anchovy fillets
  • 80 g of butter
  • 250 ml of olive oil

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