Photo of Bagna cauda with raw vegetables by WW

Bagna cauda with raw vegetables

Points® value
Total Time
1 hr 25 min
20 min
1 hr 5 min
Bagna cauda translates as “hot bath,” which is a very a poetic name for this rich garlic-and-anchovy sauce from the Piedmont region. It’s similar to fondue or crudités and dip. Here, it's also made with olive oil, butter, and a touch of salt and pepper. You can enjoy the condiment with seasonal artichokes, radicchio, fennel, cauliflower, carrots, radishes, asparagus, celery, broccolini, and summer squash, most of which we suggest here, or use it to dress vegetable dishes and meats, or try on a sandwich. And if you're interested in a wine pairing, we suggest a nice fruity red, such as a young Barbera from Piedmont.



2 bulb(s), separated and unpeeled

Chicken broth

1¼ cup(s), divided

Anchovies canned in oil drained

12 item(s), rinsed, (from 2-oz can)

Extra virgin olive oil

2 tbsp(s)

Unsalted butter

1 tbsp(s)

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Bell pepper

cup(s), chopped


cup(s), sliced, chopped


cup(s), chopped

Cooked summer squash

cup(s), chopped

Uncooked cauliflower

cup(s), chopped


cup(s), chopped

String beans

cup(s), chopped


cup(s), chopped


  1. Preheat oven to 350°F. In 8- or 9-inch square baking dish, combine garlic and 1⁄2 cup broth. Cover with foil. Roast until cloves are soft and most of broth has absorbed, about 1 hour.
  2. When cloves are cool enough to handle, squeeze cloves out of papery skins back into baking dish. Pour remaining 3⁄4 cup broth into dish and scrape up any browned bits from bottom with rubber spatula. Pour broth and garlic with browned bits into blender. Add anchovies and purée until smooth.
  3. Transfer mixture to small saucepan. Add oil, butter, salt, and black pepper and bring to simmer over medium-low heat, whisking occasionally, until butter is melted and dip is emulsified and smooth, about 5 minutes.
  4. Pour dip into small fondue pot or chafing dish set over a warming candle or canned cooking fuel. Serve with vegetables for dipping.
  5. Serving size: 2 tbsp dip and 3⁄4 cup vegetables