Snack · 25 min · mediterranean

Bagna Cauda

This is the kind of Mediterranean snack you’ll make on repeat — anchovies and garlic, 25 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 12 Anchovies
• 8 cloves Garlic
• 1/2 cup Butter
• 1/2 cup Olive oil
• 1/2 cup Heavy cream
• 6 cups Crudités
• 12 slices Grilled bread

Steps

1. Melt the butter with the olive oil over the lowest heat; add the sliced garlic and cook 10 minutes until meltingly soft but not colored.
2. Mash in the anchovies and stir until they dissolve completely into the fat — no visible pieces should remain.
3. Stir in the cream and warm through; bagna cauda should be a hot, silky, deeply savory bath.
4. Transfer to a fondue pot or small slow cooker over a tea light to keep it warm at the table.
5. Surround with an abundance of raw and blanched vegetables: cardoons, peppers, cauliflower, and crusty bread.
6. Dip, swirl, and eat communally; in Piedmont this is autumn’s social ritual, not an appetizer.
7. Rewarm leftovers gently — the sauce breaks if boiled.

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