Bagna Cauda - Anchovy and Garlic Dip

Nancy Chung


Perfect Appetizer! I looked up this recipe when I went to a garlic based restaurant called Stinky Rose in Hollywood. It's delicious with warm bread.


★★★★★ 1 vote

15 Min
50 Min


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1 c
peeled garlic cloves
2 oz
butter melted
1/2 tsp
sea salt minced
2 oz
canned chopped anchovies or sardines
1 tsp
chopped fresh italian parsley or dried parsley
1 c
olive oil, enough to cover the garlic
1/2 tsp
dried chilies or cayenne pepper

How to Make Bagna Cauda - Anchovy and Garlic Dip


  • 1Combine olive oil, peeled garlic, sea salt, cayenne pepper, butter, anchovies, Italian parsley and dried chilies.
  • 2Place all ingredients in an oven and cover with foil. Bake for 300 F for 50 minutes.
  • 3Once cooked spread on anything you please! I like it best with bread or if you throw it in pasta. If there are leftovers you can save it in the fridge for a week or so. Enjoy!

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About Bagna Cauda - Anchovy and Garlic Dip

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: Italian

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