Tested till perfect Bagna Cauda

Bagna Cauda

From the term bagno caldo, Italian for “hot bath,” bagna cauda is a traditional anchovy, garlic and extra-virgin olive oil–based dip for vegetables.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: September 2007

Recipe2 out of 5 based on 1 ratings.
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  • Portion size 1-1/4 cups (300 mL)


  • 18 18anchovy filletanchovy fillets
  • 3 slices 3slices(1 inch/2.5 cm thick) white bread, crusts removed
  • 2 tbsp 2tbspbutter
  • 3 3garlic clovegarlic cloves, thinly sliced
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 3/4 cup 3/4cupextra virgin olive oil
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Soak anchovies in water for 20 minutes. Drain and rinse under cold water.

Sprinkle bread slices with 3 tbsp (50 mL) water to soften; let stand for 5 minutes. Squeeze out water; tear bread into pieces to make about 2 cups (500 mL) loosely packed.

In saucepan, melt butter over medium-low heat; cook sliced garlic, stirring, until softened but not browned, about 3 minutes.

In blender, pur?together garlic, anchovies, bread, salt and pepper, scraping down side of bowl. With motor running, add oil in slow steady stream, blending until smooth.

Return to saucepan; heat over medium-low heat, stirring, for about 3 minutes or until hot.

Transfer heated garlic dip to ceramic dish over tea light to keep it warm.

Nutritional Information Per 1 tbsp 15 mL : about

cal 100 pro 1g total fat 10g sat. fat 2g
carb 2g fibre 0 chol 6mg sodium 161mg

% RDI:

calcium 1 iron 2 vit A 1 folate 2
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