Italian Appetizer - Bagna Cauda

9 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Recipe by  DENVAL

“An excellent garlic dip that is easy to make with just a few ingredients. Serve warm with Italian bread, lettuce leaves, green pepper, celery, broccoli or cauliflower.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a saucepan over medium heat, combine the olive oil and butter. Season with black pepper. Heat until butter melts, then add garlic. Cook until garlic has softened but not browned. Remove from heat, and stir in cream. Serve warm.

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Reviews (9)

Rate This Recipe
Rhonda Brock Fuller

Rhonda Brock Fuller

Totally in shock that thest ingredients come together and make this great dip. Thanks it was super delicious.



I cut the recipe in half & added a couple of inch long squirts of anchovie paste. And I used a ligher flavored oil so it wouldn't taste so heavy. Served this w/ homemade italian bread, celery, baby carrots & bell peppers. The bell peppers meshed the best w/ this dip, I think.



My family used to have bagna cauda frequently. The versions we had included a can of anchioves and then it was served like a fondue. On the side, serve napa cabbage, peppers, onion, etc. Put the veggies in the pot like you would a fondue and then serve them on italian bread. Don't forget the wine!

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Amount Per Serving (8 total)

  • Calories
  • 444 cal
  • 22%
  • Fat
  • 49.1 g
  • 76%
  • Carbs
  • 0.7 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 43 mg
  • 2%

Based on a 2,000 calorie diet



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