Recipe courtesy of Dave Allen

Bagna Cauda

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 8 to 10 servings
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2 sticks salted butter

1 head garlic, cloves separated, peeled and finely minced

One 2-ounce tin oil-packed anchovies 

Bread or raw vegetables, for serving


  1. Melt the butter in a saucepan over medium-high heat. Add the garlic and cook until it is fragrant and becomes golden, about 1 minute.
  2. Stir in the anchovies and the oil from the tin and continue to cook, stirring often, until the anchovies melt into the butter, about 5 minutes.
  3. Transfer the sauce to a medium bowl. Serve with bread or raw vegetables on the side for dipping.