This bagna cauda dip is a delicious blend of salty garlicky goodness – the perfect snack or appetizer to any tailgate party or fall fest. My family has made this dish for football game viewing for years, and it always tastes amazing!
I was almost afraid that my family would kill me for sharing our family recipe for bagna cauda – and then a quick search online showed that apparently it isn’t quite as rare as I thought! {Shame on you, Nana}.
Well, to be fair, Nana never actually claimed it was some secret family recipe. I just sort of assumed since I never met anyone outside of our family who had heard of it.
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It might be ninety plus degrees here this week, but we did have a beautifully fall-esque week for the start of football season a week or so ago. In true tailgate spirit, I got busy making chicken wings and bagna cauda and apple pie for dessert. I don’t know what the deal is with me lately, but my husband has nicknamed me “Susie Homemaker” for all the cooking I’ve been doing!
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The funny part of making bagna cauda from an old family recipe comes when you question the outcome. I was sure I remembered it as being more creamy, and my mom was sure it was accurate as it was. A quick call to my aunt, and she mentioned an ingredient not on the recipe at all – cream of mushroom soup!
I did NOT use it in our recipe, since we called too late to add it. I can honestly say that this was absolutely amazing as is, and that includes approval from my husband and his cousin. So feel free to experiment either way!
The Le Creuset is a great little dish to serve bagna cauda in, or you can use a fondue pot! I did both, since my little Le Creuset is nice for individual servings.
We did not have the veggies on hand, so we only used the bread for dipping. No matter what you dip, the bagna cauda is the star of this garlic infused, buttery delicious show.
Whether you are into football or tailgating, you will still love this dip for any fall or winter festivities – and I PROMISE your guests will fall in love as well! I just highly recommend not indulging in any kissing fests post-bagna. 😉
Check out my family recipe for bagna cauda below!
Bagna Cauda ~ Perfect Garlic Dip for Fall
Ingredients
- 1 stick butter
- 1 pint half and half
- 1 can anchovies
- 4-5 cloves garlic, crushed
- 1/2 pint heavy cream
Instructions
- Saute garlic in butter on low heat. Once it starts to brown, add anchovies and stir until dissolved. Add half & half and heavy cream. Cook on low, stirring until thick. Serve with celery, mushrooms, Italian bread, and cabbage leaves.
This is the same recipe I grew up with and absolutely love the stuff!! Only thing I have not tried is the celery, but we have also used steak. Thanks for sharing!
My recipe is pretty much the same except that I use an entire bulb of garlic and 1 quart of half and half. The major deviation is that, after it thickens, I add a can of evaporated milk and continue to simmer until it thickens again. I do this until I have added 4 cans of milk and it has thickened one last time. In my recipe, I think what sets it apart is that, as you cook it, the milk browns somewhat adding even more yummy goodness. My recipe was taught to me by an old friend whose mother taught her many years ago. One of my all-time favorite things!
I should also add that you have to stir this quite often to keep the milk from burning.