Looking for a fancy last-minute appetizer? Look no further than bagna cauda, an Italian dip that comes together in just 20 minutes with only 6 ingredients (including what you pair it with for dipping). It’s a buttery sauce made from lots of garlic and anchovies (stick with us), that somehow work together to create a dip that’s a little pungent, a little sweet, and will keep you coming back for more. Trust us, this one belongs on your holiday table.
Bagna cauda (roughly pronounced “bahnya cowdah”) has been around since the 16th century, when they would keep it warm over a candle flame, but it deserves a chance in even the most modern of dinner parties. Pairing it with both veggies and bread might seem a little strange, but it’s tradition.
Here’s how best to enjoy it: Dip your vegetables (artichokes, celery, carrots, or asparagus are all great options) in the oil, then put your piece of bread underneath to catch any drippings as you take a bite. You’ll want to serve this hot (bagna cauda means “warm bath,” after all), so now’s the time to break out the fondue set. If you don’t have one, try a miniature crockpot, or just try and heat it as close to serving as you can.
Recipe Tips
Because the anchovies and the garlic are the stars here, it’s worth it to seek out the best of the best. Imported, oil-packed anchovies are great, as is fresh garlic. Follow our tips for how to mince garlic if you need a little support. Trust us, the fresh flavor will really shine through here, making the effort worthwhile.
What to serve this with
This recipe calls for a nice crusty bread and an assortment of vegetables. But keep in mind that not all vegetables are created equal. You may serve this Italian dip with a selection of raw veggies, best of which have a natural sweetness and a beautiful crunch like carrots, cucumber, celery sticks, and bell peppers. Roasted vegetables like potatoes, asparagus, cauliflower and broccoli also go great with this dip.
Made this? Let us know how it went in the comments below.
