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Bagna Cauda Crudité Platter

Bagna Cauda is a dish from the Piedmont region of Northwest Italy.
Course Appetizer
Cuisine Italian
Keyword anchovy, crudité, olive oil, vegetable
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4
Calories 281kcal


For the bagna cauda:

  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic minced
  • 1 (2-ounce) can oil-packed anchovies, drained and roughly chopped
  • 4 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • ½ teaspoon red wine vinegar
  • ¼ teaspoon freshly ground black pepper

For serving:

  • ¼ medium head cauliflower, cut into florets
  • ¼ medium head purple cauliflower, cut into florets
  • 1 small bunch multicolor carrots, peeled and halved lengthwise
  • 5 small watermelon radish, halved
  • 4 Persian cucumbers, quartered lengthwise
  • 4 ounces snow peas


For the bagna cauda:

  • Heat a small saucepan with the olive oil, garlic and anchovies with their oil over medium-low heat.
  • Cook, stirring occasionally, until the anchovies dissolve into the oil and the mixture becomes fragrant, about 5 minutes.
  • Add the butter and stir until the butter has melted. Stir in the lemon zest, vinegar and pepper.

For serving:

  • Pour the warm bagna cauda into a small bowl. Arrange the vegetables on a platter and serve with the bagna cauda for dipping.


Calories: 281kcal | Carbohydrates: 13g | Protein: 3g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 124mg | Potassium: 658mg | Fiber: 5g | Sugar: 6g | Vitamin A: 733IU | Vitamin C: 52mg | Calcium: 87mg | Iron: 2mg