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Italian Bagna Cauda

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


Medium size skillet
Electric Skillet


  • 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


  • 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.


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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