Italian Bagna Cauda-A Great Party Dip

Last Updated on July 1, 2022 by Cheryl Moreo

During my initial marital experience, my family acquainted me with the Italian New Year’s Eve custom of partaking in bagna cauda, a delectable dip or fondue consisting of cream, fresh raw vegetables, and Italian bread. This delightful culinary tradition became a cherished addition to any festive celebration.

This dip is a fun party appetizer. You will find the classic oil version of  Italian Bagna Cauda served at the Wine Garden during the annual Labor Day weekend Little Italy Festival in Clinton, Indiana. The best Italian bread & breadsticks are at Clinton, Indiana, IGA.

I suggest the oil and my cream version be prepared and offered at your next event.

Also, my Fried Zucchini would make a great dip accompaniment.

Buon appetito!

Bagna Cauda Ingredients

• 2 tbsp olive oil
• 2 sticks butter
• 10 cloves garlic minced
• 2 tins of anchovies in oil small
• 5 oz can of tuna-drained optional
• 1-pint heavy cream

Equipment

Medium Skillet or an Electric Skillet – An electric skillet helps control the temperature of the food, and can be used on the table.

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Bagna Cauda with Cream

Bagna cauda with oil originated in 16th century Italy. However, I prefer a creamy version. I have served it hot as a dipping sauce with cut-up fresh vegetables and Italian bread.

Also, I like to add tuna to the bagna cauda for more body.

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Course Appetizer

Cuisine Italian

Equipment

Medium size skillet

Electric Skillet

Ingredients

  

1x2x3x

• 2 tbsp olive oil
• 2 sticks butter
• 10 cloves garlic minced
• 2 tins anchovies in oil small
• 5 oz can tuna-drained optional
• 1 pint heavy cream

Used for dipping

• celery
• cabbage
• lettuce
• Italian Bread
• any other vegetable cut up will work

Instructions

 

• Melt butter with the olive oil in a skillet over medium heat.
• Stir in the minced garlic and cook until tender.  Add the anchovies to the butter mixture.  I use a potato masher and mash the anchovies.  Cook a few minutes.
• Add the tuna to the mixture.  Stir until well combined.
• Reduce heat to low.
• Add the heavy cream to the skillet and heat until the mixture comes to a boil.
• Serve in small hot bowls for use with the dipping ingredients. Almost any fresh raw vegetable goes well with bagna cauda.

Notes

Bagna Cauda with oil:

If you prefer your bagna cauda without the cream, substitute the following amounts of olive oil and butter and omit the cream.  Tuna is optional.

1 cup of olive oil & 1 stick of butter

If you have an electric skillet, you can keep the bagna cauda warm while serving at the table.

Keyword bagna cauda

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