Best 8 Bagna Cauda Anchovy And Garlic Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Bagna Cauda: A Savory Dip Rooted in Italian Tradition**

Hailing from the enchanting region of Piedmont in Italy, Bagna Cauda is a delightful and flavorful dip that has captivated taste buds for centuries. This warm and inviting dish, traditionally served during the colder months, is a captivating blend of simple yet exquisite ingredients. At its core lies a rich combination of olive oil, garlic, and anchovies, masterfully infused with a hint of white wine and the aromatic essence of rosemary. The result is a velvety smooth and luxuriously savory dip that tantalizes the senses and pairs beautifully with an array of accompaniments. Whether you prefer crisp vegetable crudités, hearty slices of bread, or tender poached meats, Bagna Cauda promises an unforgettable culinary experience. Join us as we explore the authentic recipe for this classic Italian dip, along with a tempting variation that incorporates the delectable flavors of sun-dried tomatoes and capers.

Let's cook with our recipes!

BAGNA CAUDA RECIPE



Bagna Cauda Recipe image

This Bagna Cauda recipe is made with only four ingredients; anchovies, garlic, butter and a little olive oil. Made for dipping vegetables and crusty bread into it's the most delicious and simple appetizer.

Provided by Emily Kemp

Categories     Appetizer

Time 10m

Number Of Ingredients 4

12 anchovy fillets
6 large cloves garlic (,minced)
3/4 cup (125g) butter
2 tbsp olive oil

Steps:

  • First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer, cut into slices ready to serve.
  • Heat a little oil in a pan and add the anchovy fillets and crushed/minced garlic. Heat the anchovies and garlic until the anchovies dissolve and mix in with the garlic.
  • Give it long enough so the garlic is cooked but not browned or burnt. Add the butter then remove the pan from the heat.
  • Whisk the butter, anchovies and garlic together until it's all thoroughly combined then transfer the dip into a warm ramekin and serve.

Nutrition Facts : Calories 192 kcal, ServingSize 1 serving

BAGNA CAUDA (HOT ANCHOVY AND GARLIC DIP)



Bagna Cauda (hot anchovy and garlic dip) image

Bagna Cauda is a hot Garlic and Anchovy Dip. It is a specialty of Piedmont, Italy. Translated, it means warm sauce or hot bath. This dipping sauce for vegetables is perfect for a casual gathering. By adding some fresh fish this can also make a stunning pasta sauce too. This recipe featured on Michela's Tuscan Kitchen which aired on Foxtel in Australia April 2016

Time 40m

Yield many !

Number Of Ingredients 6

150 g fresh salted anchovy fillets (rinsed ) or anchovy fillets in oil, drained
8 peeled garlic cloves sliced
100 ml of milk
100 g butter
50 ml double cream
Selection of Raw Vegetables of your choice, e.g celery, yellow and red peppers, cucumber, fennel, radicchio, broccoli, cauliflower or asparagus.

Steps:

  • Gather your selection of raw vegetables and trim and cut into small batons to make crudités Roughly slice the garlic cloves and put them in a small pan with the milk and anchovies and heat . Simmer slowly for 5- 10 minutes until the garlic is soft and tender - don't worry if this splits a little. Remove from the heat and blitz till smooth and creamy. Return to a very low heat and add in the butter and stir gently to combine. Finally add the cream stirring for one to two minutes. Pour the bagna cauda into a fondue and keep warm over a lighted candle. Enjoy by dipping in the raw vegetables in the warm dip with some fresh crusty bread on the side. By adding some fresh fish this makes a stunning pasta sauce too.

BAGNA CAUDA



Bagna Cauda image

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.

Provided by Julie P.

Categories     Appetizers and Snacks     Seafood

Time 2h50m

Yield 12

Number Of Ingredients 4

½ cup butter
10 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, drained
1 pint heavy cream

Steps:

  • 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.
  • Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g

BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE



Bagna Càuda (Northern Italian Anchovy-Garlic Dip) Recipe image

Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.

Provided by Daniel Gritzer

Categories     Appetizers and Hors d'Oeuvres     Condiments and Sauces     Snacks     Condiment     Sauce

Time 1h

Number Of Ingredients 6

1 head garlic, peeled (about 14 medium cloves; 60g once peeled)
1 cup (235ml) milk or water (see note)
1/2 cup (120ml) extra-virgin olive oil
100g high-quality oil-packed anchovy fillets (about 30 fillets)
Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping
1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)

Steps:

  • Trim garlic cloves; if desired, halve lengthwise and remove germ from center. (Very developed green germs can add a subtle bitterness to the sauce, though our tests with younger garlic showed no noticeable difference between batches made with and without a more beige germ.) Slice garlic.
  • In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes.
  • Drain garlic well. Wipe out saucepan, then return garlic to saucepan and cover with olive oil. Cook over very low heat until garlic is very soft and can easily be smashed with a wooden spoon, about 10 minutes.
  • Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick purée forms. (If desired, you can very quickly purée the bagna càuda with an immersion blender to make an even smoother sauce.)
  • Serve hot with raw vegetables and slices of roasted onion (if using).

Nutrition Facts : Calories 249 kcal, Carbohydrate 5 g, Cholesterol 17 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 633 mg, Sugar 2 g, Fat 23 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)



Bagna-Cauda Butter (With Garlic and Anchovies) image

Provided by Food Network

Categories     condiment

Yield 4 servings

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
1/4 cup chopped garlic
2 tablespoons very finely minced anchovies
1 cup unsalted butter, at room temperature
sea salt, preferably Gray salt
1 tablespoon very finely minced fresh Italian (flat-leaf) parsley

Steps:

  • Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
  • Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
  • Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.

BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)



Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer) image

This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables.

Provided by crd5055

Categories     Appetizers and Snacks     Seafood

Time 35m

Yield 32

Number Of Ingredients 5

1 ½ cups vegetable oil
¾ cup minced garlic
4 (2 ounce) cans anchovy fillets packed in olive oil, drained
3 (4 ounce) cans sardines packed in olive oil, drained
1 cup butter

Steps:

  • Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.1 g, Cholesterol 35.1 mg, Fat 8.6 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 4 g, Sodium 301.4 mg

BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)



Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce) image

From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.

Provided by GaylaJ

Categories     Sauces

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 4

1 1/2 cups peeled garlic cloves
1 1/2 cups extra virgin olive oil
2 ounces butter
1 (2 ounce) can anchovies

Steps:

  • Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
  • Serve with bread and/or vegetables.

BAGNA CAUDA - ANCHOVY AND GARLIC DIP



Bagna Cauda - Anchovy and Garlic Dip image

Perfect Appetizer! I looked up this recipe when I went to a garlic based restaurant called Stinky Rose in Hollywood. It's delicious with warm bread.

Provided by Nancy Chung

Categories     Other Appetizers

Time 1h5m

Number Of Ingredients 7

1 c peeled garlic cloves
2 oz butter melted
1/2 tsp sea salt minced
2 oz canned chopped anchovies or sardines
1 tsp chopped fresh italian parsley or dried parsley
1 c olive oil, enough to cover the garlic
1/2 tsp dried chilies or cayenne pepper

Steps:

  • 1. Combine olive oil, peeled garlic, sea salt, cayenne pepper, butter, anchovies, Italian parsley and dried chilies.
  • 2. Place all ingredients in an oven and cover with foil. Bake for 300 F for 50 minutes.
  • 3. Once cooked spread on anything you please! I like it best with bread or if you throw it in pasta. If there are leftovers you can save it in the fridge for a week or so. Enjoy!

Tips:

  • Choose fresh anchovies: Fresh anchovies are essential for making a flavorful bagna cauda. Look for anchovies that are silvery and have a firm texture.
  • Use good quality olive oil: The olive oil you use will have a big impact on the flavor of the dip. Choose a high-quality extra-virgin olive oil that has a fruity and peppery flavor.
  • Don't overcrowd the pan: When cooking the anchovies, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to burn.
  • Simmer gently: Once the anchovies are cooked, simmer the sauce gently over low heat. This will help to mellow the flavors and prevent the sauce from becoming too oily.
  • Serve with a variety of vegetables: Bagna cauda is traditionally served with a variety of vegetables, such as raw or steamed vegetables, roasted vegetables, or grilled vegetables.

Conclusion:

Bagna cauda is a delicious and versatile dip that can be enjoyed with a variety of vegetables. It's a great appetizer or snack, and it's also a great way to use up leftover anchovies. If you're looking for a new and exciting way to enjoy vegetables, give bagna cauda a try.

Related Topics