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Bagna Cauda - Anchovy and Garlic Dip

This recipe by Wave chef Kristine Subido was used for the first Spice House/Wave cooking class.


  • 4 cloves garlic, crushed
  • 1 1/2 ounces butter, melted
  • 4 ounces salted anchovies
  • chili flakes or dried de arbol chilies
  • 1 cup olive oil

Preparation Instructions:

Saute the crushed garlic and chopped anchovies in the oil. Stir constantly until the anchovies disintegrate. Add the butter and mix. Add the chilies. Simmer; he longer it simmers the milder the garlic flavor will become. Serve warm with fresh fennel, peppers, celery, and carrots for dipping.



Spices Featured in this Recipe

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