Italian Appetizer - Bagna Cauda

Rating: 2.44 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 5

An excellent garlic dip that is easy to make with just a few ingredients. Serve warm with Italian bread, lettuce leaves, green pepper, celery, broccoli or cauliflower.

By DENVAL
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a saucepan over medium heat, combine the olive oil and butter. Season with black pepper. Heat until butter melts, then add garlic. Cook until garlic has softened but not browned. Remove from heat, and stir in cream. Serve warm.

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Nutrition Facts

Per Serving:
444.3 calories; 0.2 g protein; 0.7 g carbohydrates; 20.4 mg cholesterol; 42.6 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rhonda Brock Fuller
Rating: 5 stars
12/26/2006
Totally in shock that thest ingredients come together and make this great dip. Thanks it was super delicious. Read More
Helpful
(24)

Most helpful critical review

Greg
Rating: 3 stars
09/17/2009
My family used to have bagna cauda frequently. The versions we had included a can of anchioves and then it was served like a fondue. On the side serve napa cabbage peppers onion etc. Put the veggies in the pot like you would a fondue and then serve them on italian bread. Don't forget the wine! Read More
Helpful
(12)
9 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
Rhonda Brock Fuller
Rating: 5 stars
12/25/2006
Totally in shock that thest ingredients come together and make this great dip. Thanks it was super delicious. Read More
Helpful
(24)
IMVINTAGE
Rating: 4 stars
07/01/2006
I cut the recipe in half & added a couple of inch long squirts of anchovie paste. And I used a ligher flavored oil so it wouldn't taste so heavy. Served this w/ homemade italian bread celery baby carrots & bell peppers. The bell peppers meshed the best w/ this dip I think. Read More
Helpful
(23)
Greg
Rating: 3 stars
09/17/2009
My family used to have bagna cauda frequently. The versions we had included a can of anchioves and then it was served like a fondue. On the side serve napa cabbage peppers onion etc. Put the veggies in the pot like you would a fondue and then serve them on italian bread. Don't forget the wine! Read More
Helpful
(12)
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MADO2
Rating: 5 stars
02/26/2004
it is great Read More
Helpful
(9)
katwood
Rating: 1 stars
11/12/2010
missing MAIN INGR.....Anchovies. When adding the garlic add 1 to 2 cans of anchovie fillets. Read More
Helpful
(6)
TIFFANY LENNING
Rating: 1 stars
10/21/2009
I made this for a wedding shower and it was terrible. I had several people try it before I served it and they didn't like it either. We ended up having to run out to buy Ranch dressing to serve with all the vegies instead. Sorry but this was a no-go. Read More
Helpful
(4)
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Bellalun
Rating: 1 stars
07/19/2010
awful. Too much olive oil. Not enough consistency for what I was looking for. Two thumbs way down. Read More
Helpful
(2)
JRDNSGMA
Rating: 1 stars
10/25/2010
Are the ingredient amounts accurate? I followed them carefully but the dip was so thin and the olive oil so overpowering we couldn't even taste the garlic and the cream was insignificant. The instructions make it appear there's a possibility the garlic could brown. How could that happen in 1 1/2 cups of oil? Read More
Helpful
(1)
jessbiggs
Rating: 1 stars
03/17/2012
i am not a big fan of this version but it was okay! in our family we traditionaly make it with anchovies butter and or olive oil and use a chewy italian bread cabbage celery brocc cauli and green bell peppers....maybe just traditional for me but so good Read More
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