Crudités (Bagna Cauda)

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15 minutes 6 Servings Print RecipeEmail Recipe


6cupcrudités (large-cut, assorted - see notes below.)
3⁄4cupolive oil
1⁄2cupunsalted butter
12clovegarlic (finely chopped)
2ounceanchovy fillets (well drained, coarsely chopped)


Arrange crudités on platter; refrigerate, covered.

At serving time, heat oil and butter in small heavy saucepan over medium heat. Add garlic; saute 1 minute. Stir in anchovies. Cook over very low heat, stirring constantly, until anchovies dissolve, about 10 minutes. (Do not allow butter to brown.)

Serve as dip for crudités directly from saucepan or in small earthenware fondue pot. Keep warm.


The dip makes approximately 1 1/2 cups.

What are crudités?
Crudités include any type of vegetable one might eat raw with dip. These can include carrots, celery sticks, tender green beans, green and red bell pepper strips, cauliflower, broccoli florets and zucchini.

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