The Classic Italian Condiment I Put On All My Vegetables

Buttery, salty, garlicky bagna cauda is a classic Italian condiment that’s particularly delicious served with grilled or roasted veggies. Keep a jar of this recipe on hand in the fridge to perk up just about any dish you can imagine.

Overhead shot of a bowl with bagna cauda next to a plate with broccoli and cauliflower topped with the condiment — Simply Recipes / Mihaela Kozaric Sebrek

One of my favorite restaurants in Los Angeles serves the most delicious seasonal vegetables. They are always simply prepared but have so much flavor! Salty, buttery, garlicky, and with a hint of freshness and acidity. The day I discovered that their secret was bagna cauda, I never looked back.

Bagna cauda is an Italian condiment or dip made with butter, olive oil, garlic, anchovies, and fresh herbs that can be used on virtually anything. It can be tossed onto grilled or roasted veggies, used to make garlic bread, spread onto cooked proteins, and even added to a crudités platter as a dip.

There are many variations of bagna cauda that include other ingredients like red wine, heavy cream, lemon, and sometimes truffles. But this simple buttery, garlicky version is the recipe I enjoy most and make all year round as a pantry staple. Roasted broccolini, cauliflower, and romanesco are some of my favorite pairings, but corn, radishes, and zucchini fresh off the grill are delicious, too.

Overhead closeup shot of a bowl with bagna cauda on a white marble counter — Simply Recipes / Mihaela Kozaric Sebrek

How to Make My Favorite Bagna Cauda

To make about 1 1/2 cups of bagna cauda, you’ll need:

2 sticks (8 ounces) unsalted butter
1/2 cup extra-virgin olive oil
2 (2-ounce) cans oil-packed anchovy fillets
10 cloves garlic, minced
2 tablespoons minced fresh parsley
2 teaspoons red wine vinegar
1/2 teaspoon crushed red pepper flakes, more to taste

Heat the butter and olive oil in a small saucepan over medium heat. Once the butter is melted, add the anchovies and garlic. Cook, stirring often, until the anchovies start to dissolve and the garlic is softened, 5 to 6 minutes. Reduce the heat to low and cook until fragrant and the flavors have blended, about 2 minutes. Remove from the heat and stir in the parsley, vinegar, and red pepper flakes and serve.

Store leftovers in an airtight container in the refrigerator for up to 1 week. Warm up the bagna cauda in a saucepan over low heat before serving.

Overhead closeup shot of a plate with broccoli and cauliflower topped with bagna cauda — Simply Recipes / Mihaela Kozaric Sebrek

My Favorite Ways to Serve Bagna Cauda

This savory spread pairs well with just about anything you can dream up, but here are a few of my favorite ways to serve it. Just make sure to use a little less salt than usual on your vegetables and proteins if you are planning to add the bagna cauda—it is a salty condiment.