PANTRYFLEX

On the jar: Warm Garlic Anchovy Dip (Bagna Cauda)

stove · pan sauce

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Warm Garlic Anchovy Dip (bagna Cauda)

Independent adaptation of a publicly published Lidia Bastianich recipe. Not affiliated with, sponsored by, or endorsed by Lidia Bastianich.

Lidia Bastianich's Warm Garlic Anchovy Dip (Bagna Cauda).

Ratio

Ratio by volume: Olive Oil 90 ml
Olive Oil 90 ml

Ingredients

  • Garlic — 4–6 cloves
  • Olive Oil — 6 Tbsp EVOO (90 ml)
  • Anchovy — 2 oz can (57 g)
  • Butter — 4 Tbsp (57 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Warm Garlic Anchovy Dip (Bagna Cauda) wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 6 stars · 3 national awards

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Provenance

Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.

Adapted from a recipe published by Lidia Bastianich in Lidia’s Italy.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Lidia’s Italy (published as “Warm Garlic Anchovy Dip (Bagna Cauda)”). Full citation lives in Provenance.

Companion jar