This hot dip, from the Piedmont of Italy is a traditional holiday dish. At least it was at a friend’s house where I first learned to make it.

Regional Delight

The dish is called “Italian” but Italy has many regions with very distinctive local dishes. This is from the Piedmont region in the northwest of Italy, near the Alps, but also near the ocean, and France. Father Kino was also from and area of Italy near the Alps – but he was from the northeast – on the side near Austria.

Bagna Cauda literally translates as “hot dip,” in Piedmontese. This dipping sauce for vegetables often appears in many Piedmontese Italian homes as part of the Christmas through Epiphany celebrations.

Time to Visit and Munch

A friend first introduced me to Bagna Cauda decades ago. The dish was served in an electric skillet in the middle of the table.  Around the skillet were plates of many different fresh vegetables. Slabs of crunchy Italian bread were used as the plate while the fresh vegetables were used like spoons to scoop the dip.

The bread was used as a plate – but also a napkin. If your vegetable was too drippy, the bread would catch the drips. Both the “plate” and “spoons” were eaten during the meal. Quite the fabulous time together with friends. Dipping, crunching, and visiting. Much wine was included in the festivities.

Vegetable Spoons & Bread Plates

The dish is eaten by dipping raw, boiled, or even roasted vegetables into the dip. Depending on the family vegetables can include, cardoon, carrot, peppers, fennel, cabbage, celery, cauliflower, artichokes, scallions, and onions.

Cardoons are an edible thistle related to the artichoke but resembling celery. These are traditional, but celery or artichokes makes a fine substitute.  Really, any combination of vegetables will do.

Bagna Cauda

Ingredients to serve 4 to 6 people.

3/4 cup olive oil
8 tablespoons (1 stick) butter
6 large garlic cloves, chopped
2 tins of anchovy fillets – (equals about 12)*
salt and pepper to taste

assorted fresh or roasted vegetables, cut into bite-size pieces
loaf crusty Italian or sourdough bread, cut into 2-inch sections

12 Anchovies

I was told that 12 anchovies must be used to make this dish to bring good luck in the coming year. This commemorates the 12 days between The birth of Christ and the arrival of the Wise Men with their gifts according to some traditions.

Being a somewhat snarky young person I asked the Mama telling me this recipe, “Then why 6 cloves of garlic? Shouldn’t it be 3?”

I got a look. It was a look I shall remember. “Impertinent child!” it said, plus a whole lot more. A sniff of disdain. “Think of it as 3 cloves plus 3 more cloves for extra luck.” I was told.  

I have learned to be less impertinent in my search for information.

Make Bagna Cauda

Step 1. Place butter and olive oil into an electric skillet on medium heat.

Step 2. Once butter is melted, add the chopped garlic and the anchovies.

Step 3. Once garlic is softened, reduce heat to low and cook for about 15 minutes, until the anchovies start to “melt” and blend into the sauce. You will need to stir occasionally to keep it from burning or separating.

Step 4. Taste and season with salt and pepper if needed. Salt may not be needed.

Meanwhile. While your hot dip is melding all it’s flavors together, chop up the vegetables and slice the bread that you will serve it with.

Enjoy!

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