Ingredients
1/2 c. (1 stick) butter
1/2 c. extra-virgin olive oil
6 large cloves garlic, minced
1 (2-oz.) can anchovies, drained and finely chopped
Assorted vegetables, for serving
Sliced bread, for serving
Preparation
Step 1In a small pot over low heat, combine butter, oil, garlic, and anchovies. Let cook for 10 minutes. Step 2Serve warm with vegetables and bread for dipping.
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. A note: 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. Made this? Let us know how it went in the comments below. Editor’s Note: This recipe was updated on August 31, 2022.
