bagna cauda with cream for dipping

Bagna Cauda with Cream


Bagna cauda with oil originated in 16th century Italy. However, I prefer a creamy version. I have served it hot as a dipping sauce with cut-up fresh vegetables and Italian bread.

Also, I like to add tuna to the bagna cauda for more body.



  • 2 tbsp olive oil
  • 2 sticks butter
  • 10 cloves garlic (minced)
  • 2 tins anchovies in oil (small)
  • 1 5 oz can tuna (optional)
  • 1 pint heavy cream

Used for dipping

  • celery
  • cabbage
  • lettuce
  • Italian Bread
  • any other vegetable cut up will work


  1. Melt butter with the olive oil in a skillet over medium heat.
  2. Stir in the minced garlic and cook until tender.  Add the anchovies and tuna.  Cook a few minutes.
  3. Reduce heat to low.
  4. Add the heavy cream to the skillet and heat until the mixture comes to a boil.
  5. Serve in small hot bowls for use with the dipping ingredients. Almost any fresh raw vegetable goes well with bagna cauda.


Bagna Cauda with oil:

If you prefer your bagna cauda without the cream, substitute the following amounts of olive oil and butter and omit the cream.  Tuna is optional.  

1 cup of olive oil & 1 stick of butter

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