Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 475kcal 23%
Fat 44g 67%
Saturated Fat 6g 30%
Carbohydrates 7g 2%
Fiber 1g 4%
Sugar 2g 4%
Protein 14g 28%
Cholesterol 30mg 10%
Sodium 1,150mg 47%

Percent Daily Values are based on a 2,000 calorie diet.

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Bagna Càuda (Northern Italian Anchovy-Garlic Dip)

Name: Bagna Càuda (Northern Italian Anchovy-Garlic Dip)
Total time: 60 min
Yield: 6
Ingredients: 1 head garlic, peeled (about 14 medium cloves; 60g once peeled); 1 cup (235ml) milk or water; 1/2 cup (120ml) extra-virgin olive oil; 100g high-quality oil-packed anchovy fillets (about 30 fillets); Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping; 1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)

Total 1h

This rich and flavorful Bagna Càuda dip is a Northern Italian classic made with garlic, milk, olive oil, and anchovy fillets. Pair this savory dip with a variety of raw vegetables and roasted yellow onion for a truly delicious and satisfying appetizer or snack. Perfect for gatherings or special occasions.

Ingredients

6 servings

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1 head garlic, peeled (about 14 medium cloves; 60g once peeled)

1 cup (235ml) milk or water

1/2 cup (120ml) extra-virgin olive oil

100g high-quality oil-packed anchovy fillets (about 30 fillets)

Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping

1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)