Large bagnacauda anchovy and garlic dip

Bagna Cauda - Anchovy and Garlic Dip

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

Collections: Appetizer Italian

Featured Ingredients

We grind this high-grade Tellicherry pepper in small batches every week, for the freshest, most pungently pepper taste. Sifted through a... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.0 oz)

Bagna Cauda - Anchovy and Garlic Dip Recipe

  • 4 cloves garlic, crushed
  • 1 1/2 ounces butter, melted
  • 4 ounces salted anchovies
  • to taste, cracked black pepper
  • chili flakes or dried de arbol chilies
  • 1 cup olive oil
  • {{ buttonText }}
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.


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours