Bagna Cauda

Prep Time

10-15 minutes. Makes 2-4 servings.


  • 6 ct. Anchovies in Oil (2 oz. cans)
  • 3 Tbsp. Markon Ready-Set-Serve Fresh Garlic (finely chopped)
  • 1 bunch Markon Ready-Set-Serve Fresh Italian Flat Leaf Parsley
  • ¼ lb. Gordon Choice Unsalted Butter

Recipe Preparation

  1. Drain the oil from the anchovies into a sauté pan and heat. 
  2. Add the chopped garlic to the heated oil and sauté until the garlic starts to color.
  3. Combine the anchovies with the garlic-infused oil and mash it into a paste.
  4. Wash and drain the parsley, removing the leaves from the stems.
  5. Chop the parsley leaves to a medium-fine consistency and add it to the anchovy/garlic mixture.
  6. Turn off the heat and continue to soften the parsley and combine with the paste.
  7. Combine 2-3 Tbsp. of the anchovy paste with the butter in a small butter warmer or container over medium heat.
  8. Stir occasionally to melt the butter to create a warm dipping sauce.
  9. Surround the bagna cauda with fresh Italian bread, savoy cabbage leaves, fresh bell peppers, hot peppers, carrots and celery or other fresh vegetables for service.

Nutrition Information (per serving)