Piedmont Garlic Dip

Bagna Cauda

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Italy

By Keith Floyd

Published 1994

  • About

For those who like to remain permanently unsociable, this is a brilliant little recipe for a potent garlic dip from the Piedmont region.


  • 100 g (4 oz) butter
  • 8 tablespoons extra virgin olive oil


Melt the butter and olive oil together in a saucepan and add the garlic. Chop up the anchovies and add them to the pan. Cook over a low heat for about 10–15 minutes, stirring whenever you remember, so that you end up with a wonderfully fishy, garlicky sauce. Season to taste. Keep the sauce warm over a spirit lamp, while you dip and dunk into it with fresh raw vegetables like celery, carrots and