Translated literally, bagna cauda means “hot bath.” In practice, it’s a great alternative to cheese-based French fondue (and much easier to make).
Originally from northern Italy’s Piedmont region, this garlic and anchovy-infused blend of butter and olive oil is an irresistible dip for raw or blanched vegetables like fennel, bell peppers, and mushrooms. Add protein and bread, and you have an easy meal that’s fun to share.
Steak, chicken, and shrimp all work well with this sauce; use them in any combination. Serve it as a quick after-work meal, or as an hors d’oeuvre at your next party.