Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)


This recipe for bagna calda (referred to as bagna cauda in the Piedmont region of Italy) was passed down by many generations of my family. It's mainly used in small servings and is great as an appetizer spread on bread, or as a dip with vegetables.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins


  • 1 ½ cups vegetable oil

  • ¾ cup minced garlic

  • 4 (2 ounce) cans anchovy fillets packed in olive oil, drained

  • 3 (4 ounce) cans sardines packed in olive oil, drained

  • 1 cup butter


  1. Place canola oil in a skillet and heat over medium heat. Stir in garlic; cook until golden brown, about 5 minutes. Add butter, anchovies, and sardines; cook and stir until well blended, 10 to 15 minutes. Serve warm.


Editor's Note

The nutritional analysis of this recipe reflects an estimated 10% of the oil for frying as well as the full amount for the anchovies and sardines. Therefore, the values represented may not be accurate.

Nutrition Facts (per serving)

99 Calories
9g Fat
1g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 99
% Daily Value *
Total Fat 9g 11%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 301mg 13%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 5g
Vitamin C 1mg 5%
Calcium 61mg 5%
Iron 1mg 3%
Potassium 87mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love