How a Midwestern Food Writer Fell for Italy's Bold Bagna Caoda Dip

A food writer from the Midwest has shared a favourite dip recipe from Italy’s Piedmont region. The dish, called Bagna Caoda, features simple ingredients but delivers bold flavours. It has become a staple at their party buffets alongside other Italian antipasti. The writer first discovered cooking through Lipton’s Onion Dip, which they made for their spouse, Tony. Over time, they added more recipes to their repertoire, including Hot Chipped Beef Dip. Now, their parties often centre around cured meats, cheeses, bread, olives, and grilled vegetables.

Bagna Caoda stands out among their dips. The recipe calls for extra virgin olive oil, garlic, butter, and anchovies. Garlic is first sautéed in unsalted butter to better control the seasoning. Olive oil and anchovies are then added, and the mixture simmers for about 30 minutes. The result is a warm, zesty dip served with raw or lightly blanched vegetables and crusty bread.

At first, the writer hesitated about using anchovies. After tasting it, they found the dip balanced and full of flavour. Tony, Gio, and the author now enjoy preparing it for gatherings, where it pairs perfectly with their antipasti spreads. Bagna Caoda has earned its place in their party menu. The recipe’s simplicity and rich taste make it a hit with guests. It joins other beloved dips in their collection, proving that even humble ingredients can create memorable dishes.