Entertaining? This recipe is perfect for a casual gathering.


  • 150 g fresh salted anchovy fillets (rinsed ) or anchovy fillets in oil, drained

  • 8 peeled garlic cloves sliced

  • 100 ml of milk

  • 100 g butter

  • 50 ml double cream


  • 1.

    Selection of raw vegetables trimmed and cut into small pieces. e.g celery, yellow and red peppers, cucumber, fennel, radicchio, broccoli, cauliflower or asparagus.

  • 2.

    Roughly slice the garlic cloves and put them in a small pan with the milk, anchovies and heat . Simmer slowly for 5- 10 minutes until the garlic is soft and tender – don’t worry if this splits a little.

  • 3.

    Remove from the heat and blitz till smooth and creamy.

  • 4.

    Return to a very low heat and add in the butter and stir gently to combine.

  • 5.

    Finally add the cream stirring for one to two minutes.

  • 6.

    Pour the bagna cauda into a fondue and keep warm over a lighted candle. Enjoy by dipping in the raw vegetables in the warm dip with some fresh crusty bread on the side. By adding some fresh fish this makes a stunning pasta sauce too.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 166kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 1g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 37mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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