Bagna Cauda


  • 1 1/4 cups Filippo Berio extra virgin olive oil
  • 2 tablespoons butter
  • 5 - 6 cloves garlic, minced
  • 6 - 8 anchovies in salt, rinsed and deboned and cut into pieces
  • Ingredients


  1. Heat olive oil and butter over very low heat until butter dissolves, then add garlic and cook until very soft, about a half hour; then add anchovies and allow to melt into mixture. Place in bowl to serve with an assortment of raw vegetables for dipping.  Consider a mix of carrot, fennel, onion, sweet peppers, broccoli or cauliflower florets, celery, mushrooms, artichoke leaves, radish, etc.

This recipe was featured on Season 24 - Episode 2406.

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Cindy Georgetti

I’ve had this receipe since I was in my highchair. I’m 66 years old. My whole family loves it. Its s great way to share family and love

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