Winter Entertaining Recipes: Bagna Cauda

Bagna Cauda is a hot dip- almost like a fondue- that is as chic as it is understated. Far more elegant than mayonnaise or sour cream based dips, yet it’s ridiculously east to make. Serve it with your favorite veggies– I love to use radishes, fennel, endive, and carrots.

Cooking In Heels Bagna Cauda Vegetables hors d'oeuvres Donatella Arpaia Donatella Cooks


(Serves 4 to 6)

  • 1 cup extra-virgin olive oil
  • 1/4 cup (1/2 stick) unsalted butter
  • 6 garlic cloves, finely chopped
  • 1 tablespoon anchovy paste or 3 anchovy fillets
  • 3 tablespoons fresh lemon juice
  • Kosher salt & freshly ground black pepper
  • 3 pounds fresh veggies (such as radishes, fennel chunks, endive pears, & real baby carrots)


  • Melt the olive oil & butter in a small saucepan over medium heat.
  • Add the garlic & cook for 2 minutes, or until softened.
  • Add the anchovy paste, reduce the heat to low, & cook for 5 minutes (using a fork to mash the anchovy fillets, if using, into a paste).
  • Add lemon juice & salt & pepper to taste & cook a few minutes more.
  • Pour into an earthenware pot or flameproof casserole. Set the pot over a butter warmer or tea candle to keep warm.
  • Arrange the vegetables in individual containers set on a tray around the Bagna Cauda & serve.

Donatella Arpaia Donatella Cooks Bagna Cauda Vegetable Recipe Hors Doeuvres


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