Italian Appetizer - Bagna Cauda

    25 mins

    An excellent garlic dip that is easy to make with just a few ingredients. Serve warm with Italian bread, lettuce leaves, capsicum, celery, broccoli or cauliflower.

    9 people made this

    Serves: 8 

    • 1 1/2 cups (375ml) extra virgin olive oil
    • 4 tablespoons (60g) butter
    • 4 cloves garlic, minced
    • 2 tablespoons (30ml) thickened cream
    • 1 pinch freshly ground black pepper to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a saucepan over medium heat, combine the olive oil and butter. Season with black pepper. Heat until butter melts, then add garlic. Cook until garlic has softened but not browned. Remove from heat, and stir in cream. Serve warm.

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    Reviews in English (9)


    Totally in shock that thest ingredients come together and make this great dip. Thanks it was super delicious.  -  25 Dec 2006  (Review from Allrecipes US | Canada)


    I cut the recipe in half & added a couple of inch long squirts of anchovie paste. And I used a ligher flavored oil so it wouldn't taste so heavy. Served this w/ homemade italian bread, celery, baby carrots & bell peppers. The bell peppers meshed the best w/ this dip, I think.  -  01 Jul 2006  (Review from Allrecipes US | Canada)


    My family used to have bagna cauda frequently. The versions we had included a can of anchioves and then it was served like a fondue. On the side, serve napa cabbage, peppers, onion, etc. Put the veggies in the pot like you would a fondue and then serve them on italian bread. Don't forget the wine!  -  17 Sep 2009  (Review from Allrecipes US | Canada)