Bagna Cauda Recipe: Warm Italian Garlic Anchovy Dip 2026

Bagna cauda is a warm, deeply savory dip from the Piedmont region of Italy, served bubbling hot the way a fondue is, with a platter of crisp raw vegetables for dunking. Garlic and anchovy melt into olive oil and cream, and a scattering of toasted walnuts gives it a gentle crunch.

It comes together in ten minutes with six everyday ingredients, and it is one of the most welcoming things you can put in the middle of a table. Set it over a low flame or a warmer so it stays glossy and loose while everyone helps themselves.

Because the anchovies and garlic carry so much flavor, there is no need for salt or long simmering. Just mash, warm gently, and stir in the cream until it turns silky. The result is rich, punchy, and impossible to stop eating.

Ingredients for Bagna Cauda

This makes enough for 2 people as a shared appetizer or dip.

• 2 garlic cloves
• 2 anchovy fillets in oil
• 1 tablespoon olive oil
• 200 ml cooking cream
• 15 g walnuts
• Toasted bread, celery and carrots, to serve (optional)

How to Make Bagna Cauda Step by Step

1. Mash the anchovies, garlic and oil

To make it, we are going to combine the anchovies with the garlic and the oil until we get a paste that we will then heat to prepare the base of our bagna cauda. If you are doubling the quantities for more diners, you can blitz these ingredients together to make it easier; we used a mortar.

2. Pound into a smooth paste

Work the mixture with the pestle, pressing and grinding until the anchovies break down completely and the garlic is fully crushed. Keep going until you have a fairly uniform, fragrant paste with no large pieces left.

3. Warm the paste over very low heat

Heat the prepared paste in a skillet over very low heat. Keep it gentle so the garlic softens and sweetens without browning, which would turn it bitter.

4. Add the cream and stir

Once we have the base of the sauce, we add the cooking cream and heat it over low heat while stirring, until it is fully integrated. We will add the walnuts at the end, when it is almost thick.

5. Stir in the chopped walnuts

Add 15 g of roughly chopped walnuts and cook the whole thing for 2 more minutes. The dip should be hot, slightly thickened and glossy, with the walnuts still holding a little bite.

6. Serve immediately with vegetables

Serve the bagna cauda immediately with the vegetables of your choice, such as celery and carrots, or you can also serve it with toasted bread. Bagna cauda is usually served, like a fondue, over a heat source or hot element that keeps it at the right temperature while it stays on the table, and it is accompanied by vegetable crudités such as carrot or celery cut into sticks. A few boiled baby potatoes also go wonderfully with it, as do endive leaves or sliced bell pepper.

Tips for the Best Bagna Cauda

Keep the heat low from start to finish

Garlic turns acrid the moment it browns, so treat this dip as a gentle infusion rather than a sauté. Low heat also keeps the cream from splitting, which means the sauce stays smooth and pourable all the way to the table.

Balance the anchovy and the cream

Anchovies vary a lot in saltiness, so taste the paste before the cream goes in. If it seems aggressive, add the cream in a slow stream and let it mellow; if it tastes flat, mash in a little more anchovy rather than reaching for the salt shaker.

Choose sturdy vegetables and keep it warm

Firm, sweet vegetables stand up best: carrot and celery sticks, endive leaves, strips of bell pepper, or small boiled potatoes. Once served, keep the bowl over a warmer or a very low flame and give it a stir now and then so the walnuts stay evenly distributed.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to lineup that covers cozy classics, dishes from around the world, and sweets that make everyone happy.

When a rich, indulgent craving hits, my picks are usually this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And whenever something fruity and comforting sounds good, this classic French Tarte Tatin recipe is the one I reach for.

Some mornings I want an easy breakfast or a lighter plate, so I'll whip up these fluffy Oatmeal and Banana Pancakes recipe, a satisfying Stuffed Sweet Potato recipe, or these fresh Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple to keep in the pantry, this simple Gluten-Free Rice Flour recipe is one I rely on.

For tapas nights and Mediterranean flavors, I bounce between this bold Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, creamy Tirokafteri Greek Dip Sauce recipe, and refreshing Burrata Salad with Tomato and Pesto recipe. This crisp Italian Vitello Tonnato recipe also comes out whenever I want to serve something a bit more special.

For filling lunches and cozy dinners, my recommendations are this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. When I'm after something heartier, I'll bake this Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.

Anytime I'm in the mood for street food or party-style plates, I'll usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. These easy Air Fryer Zucchini Rings recipe also work great as a laid-back appetizer or snack.

And when I'm hosting guests with drinks and a full spread, dinner often gets paired with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To fill out the table, I like adding this tangy French Remoulade Sauce recipe on the side or finishing with this striking Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes to Cook for the Family

After years of testing and tweaking recipes in my own kitchen, I've come to believe the best dishes are built on simplicity, dependable techniques, and big flavor.

Every recipe in this collection is one I genuinely come back to time and time again—whether it's a fast meal just for me or something special for friends and family.

For dessert, the rich and silky Orange Chocolate Mousse Recipe is a go-to when I want something elegant yet effortless. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If you enjoy baking, knowing how to make syrup for better texture in desserts is useful, and my Inverted Sugar Recipe explains exactly how I prepare it in my own kitchen.

When something fresh and simple is what I'm after, I usually reach for the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heartier comfort meals, I often point people to the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight favorite One Pot Pasta Recipe.

Traditional dishes from around the world are another thing I love to share, including the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the classic Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer recipes are another category I cook often, since they save time while still delivering great texture. My go-to options include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for anyone steering clear of wheat, my comforting Gluten-Free Lasagna Recipe shows that classic baked pasta can still be rich, cheesy, and completely satisfying without gluten.

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