Chef John's Bagna Cauda Recipe and Video
Recipes > Appetizers and Snacks > Seafood > Chef John’s Bagna Cauda

Chef John’s Bagna Cauda


Chef John's quick and easy recipe for bagna cauda, an Italian hot dip with garlic and anchovies, is perfect as a vegetable-dipping appetizer.


  • 6 cloves garlic, roughly chopped, or more to taste
  • 1 pinch kosher salt
  • 6 anchovy fillets
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons butter
  • 2 teaspoons red wine vinegar
  • 1 pinch red pepper flakes, or to taste


  1. Grind garlic and salt together with a mortar and pestle. Add anchovies; grind with mortar and pestle until a coarse paste forms.
  2. Heat olive oil in a skillet over medium heat. Whisk butter into oil until butter melts and foams, about 30 seconds. Reduce heat to low and stir garlic-anchovy mixture into oil mixture; cook and stir until flavors blend and mixture is hot, about 5 minutes. Remove from heat and stir red wine vinegar and red pepper flakes into oil mixture.

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Nutritional Information

Chef John's Bagna Cauda

Servings Per Recipe: 16
Amount Per Serving
Calories: 87
% Daily Value *
Total Fat: 14 %
Saturated Fat:
Cholesterol: 2 %
Sodium: 4 %
Potassium: < 1 %
Total Carbohydrates: < 1 %
Dietary Fiber: < 1 %
Protein: 1 %
Vitamin A:
Vitamin C:
Vitamin B6:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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