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Bagna Cauda

Craving a warm and comforting dip perfect for sharing? Look no further than this Bagna Cauda recipe! This Italian favorite gets a flavorful twist with the addition of Mambo Italiano, a handcrafted spice blend bursting with the essence of the Mediterranean, combining the brightness of basil and oregano with the earthiness of rosemary and thyme, while a touch of garlic, onion, parsley, and California chile adds depth and a subtle kick. Drizzle this rich and inviting Bagna Cauda over your favorite vegetables and crusty bread for an unforgettable appetizer or light meal.

Let's get cooking, shall we?

bagna cauda

Bagna Cauda


  • 1/2 cup extra virgin olive oil

  • 14 garlic cloves, peeled

  • 12 oil-packed anchovy fillets

  • 1 teaspoon Mambo Italiano


Bring about 2" water to a simmer in a small pot. Combine oil, garlic, and anchovies in a heat-proof mixing bowl that will fit snugly on top of the pot without touching the water. Set the bowl over the pot and cook, without stirring, adjusting heat as needed to that only a few bubbles break the surface of the oil, until garlic is soft, 75-90 minutes. Remove pot from heat with the bowl still set on top. Let cool 15 minutes, add Mambo Italiano, and smash garlic with a fork or wooden spoon to mix. Transfer to a bowl and serve with crusty bread and crunchy radishes for dipping.

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