Bagna Caude Dip

Bagna caude is a warm dip from the Piedmont area that traditionally uses olive oil, garlic and anchovies. I like adding roasted tomatoes and a touch of lemon juice to balance the olive oil. To make this dip more substantial, you could include cooked shrimp as a dipper.


  • 12 cherry tomatoes, halved and seeded
  • 1/2 cup olive oil
  • 3 fat cloves garlic, chopped
  • 4 anchovies, chopped
  • 3 tablespoons unsalted butter
  • Ground pepper to taste
  • 2 teaspoons lemon juice or to taste


  • 1 head cauliflower, broken into florets and steamed
  • 1 yellow or red pepper, sliced
  • 1 bunch green onions, trimmed and cut in half
  • 1 loaf crusty bread, torn into pieces


Preheat oven to 425 F.

Place tomatoes, skin side down, on a baking sheet and roast for 10 to 15 minutes or until soft and lightly browned. Chop and reserve.

Combine oil, garlic and anchovies in a small pot over medium-low heat and cook until garlic is soft but not browned and anchovies dissolve into the oil, about 10 minutes. Add butter, lemon juice and reserved tomatoes. Simmer another few minutes. Season to taste. Serve warm as a dip for vegetables and bread.