Bagna Càuda is a hot dish made from garlic and anchovies melted into a hot olive oil and butter mixture.

It’s been a popular recipe in Provence, France, and Piedmont, Italy since the 16th century.

This dip is best served warm with vegetable crudités or bread.

Bagna Cauda close-up

Bagna Cauda

Serve this garlicky anchovy olive oil dip warm with vegetables or bread
Prep Time 5 minutes
Cook Time 5 minutes
Course Appetizer, dip
Cuisine Mediterranean, Provencal


  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic (minced)
  • 4-5 anchovy filets (minced)
  • Pinch black pepper
  • Pinch lemon zest


  • In a small sauce pan over medium heat, add olive oil, butter, garlic, anchovies, pepper, and lemon zest.
  • Simmer for 5 minutes until all ingredients are melted together, careful not to burn the garlic.
  • Pour into a serving bowl. Skip the scum off the top.
  • Serve immediately as a dip for vegetables or bread.
Keyword anchovy, garlic, olive oil

Bagna Cauda on spoon

Bagna Cauda on asparagus

Bagna Cauda on bread

Bagna Cauda