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Mushroom Bagna Cauda

Rated as 4 out of 5 Stars

"Coming from a Northern Italian family, this recipe has been handed down for generations. It's a great family dish that is easy to make. We dip bell peppers, cauliflower, broccoli, carrots, and chunks of Italian bread in this soup!"
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1 h servings 321
Original recipe yields 6 servings


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  1. Melt butter in a saute pan over medium heat. Saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. Pour in the mushroom soup, cream, and half and half; turn heat to low and cook for 45 minutes, making sure the mixture does not boil.

Nutrition Facts

Per Serving: 321 calories; 29.4 9.1 6.4 96 643 Full nutrition

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My family makes this recipe for holidays & they love it. I don't care for the cream of mushroom taste so I made it w/ all half & half. Everyone loves it even more now.

This was a great tasting dip! The anchovy was a little strong tasting and I will use half next time. Will make again and the possibilities for dipping items is endless.