By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
32 cal · 10 min
Bagna Cauda Dip
Recipe GLPRf2ee647d12e695
A silky warm dip made from butter, garlic, and anchovies blended together with olive oil and milk. This classic Italian-inspired condiment is perfect for dipping fresh vegetables or serving alongside crusty bread.
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Ingredients
2 tablespoons Unsalted butter
3 large cloves Garlic cloves, roughly chopped
½ three-ounce tin Anchovy fillets, drained and roughly chopped
⅓ cup Extra virgin olive oil
1 tablespoon Whole milk
Directions
Melt the butter in a small saucepan over low heat.
Add the chopped garlic and cook gently for 2–3 minutes, stirring frequently, until the garlic becomes soft and fragrant but does not brown.
Stir in the chopped anchovies and continue cooking on low heat for 1–2 minutes, stirring constantly, until the anchovies dissolve into the butter.
Remove from heat and slowly pour in the olive oil while stirring to create a smooth emulsion.
Stir in the milk to lighten and balance the flavors.
Transfer to a serving dish and serve warm with fresh vegetables or bread for dipping.
Comments
Bagna cauda is a five-minute sauce built on butter, garlic, anchovy, olive oil, and milk—all stocked at Harris Teeter, Food Lion, Walmart, and ALDI without a special trip. The cost per serving is negligible, maybe 40 cents, anchovy being the only line item of note. The stated 10 minutes is honest for melting and whisking. The real caveat is household fit: this is a party dip that needs to stay warm (traditionally in a fondue pot) and demands constant dipping to stay at temperature, making it fussy for a casual weeknight and requiring advance planning to keep hot through service. It's an aperitivo play, not a meal, and it does not reheat—once cooled, bagna cauda breaks. If you're hosting and your crowd loves anchovies, it's a showstopper; if you're feeding skeptics or want leftovers, this is not the dish."
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