- September 2016
- Serves 4
- Hands on time 30 min, simmering time 30-35 min
A creamy dip made from garlic and anchovies that’s perfect scooped up with crudités or crusty baguette for a light lunch or starter to share.
- 39.8g (14.9g saturated)
- 7g (5.4g sugars)
If you’re blending the bagna cauda you can make it up to 2 hours ahead. Keep at room temperature and warm just before serving. If you’re not planning to blend it, it’s best made just before serving or it might split.
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