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Bagna Cauda Dip with Assorted Vegetables

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant Bagna Cauda dip with assorted vegetables is a celebration of seasonal produce and bold Mediterranean flavours. Originating from Piedmont, this warm, savoury sauce is traditionally made with garlic, anchovies and olive oil. It provides a sophisticated alternative to creamy dips, offering a rich depth that perfectly complements the natural sweetness of lightly blanched vegetables like asparagus, baby beets and courgettes.

As a diabetes-friendly option, this dish focuses on high-fibre vegetables and heart-healthy fats. The slow-simmered garlic becomes mellow and creamy, creating a luxurious texture without the need for heavy flour-based thickeners. It makes a wonderful appetiser for a dinner party or a light, nutritious lunch sharing platter that feels indulgent while remaining health-conscious and naturally low in carbohydrates.

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Ingredients for Bagna Cauda Dip with Assorted Vegetables

  • Assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby courgette and pattypan squash, asparagus spears, and baby golden and scarlet beets)

  • 24 unpeeled large garlic cloves (about 110g )

  • 2 tablespoons (1/4 stick) butter

  • 1 60g can anchovy fillets, oil drained, anchovies chopped

  • 80ml extra-virgin olive oil

How to make Bagna Cauda Dip with Assorted Vegetables

Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch courgette, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.

Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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