Bagna Càuda Traditional Dip From Piedmont, Italy

The Piedmontese bagna càuda, also spelled bagna caôda (lit. hot bath), is a dip made with garlic, anchovies, and olive oil, typically served with the so-called pinzimonio di verdure, an assortment of raw, boiled, or roasted vegetables; most often fennel, artichokes, peppers, and carrots, but some recipes suggest even cauliflower, celery, onions, and cucumber

Vegan Bagna Cauda Pasta with Artichokes - Laura's Vegan Table

Dive into the Flavors of Bagna Cauda: A Guide to the Savory and Delicious Italian Dip - Eatalian Recipes

Italian Bagna Cauda - Tastefully Grace

Bagna Cauda Piedmontese - Umami Girl

It's a contest to see who makes the best bagna cauda

Creamy Bagna Cauda & Seasonal Vegetables ~ Yes, more please!

Bagna cauda (anchovy and garlic sauce) recipe

Classic Bagna Cauda - Adre's Kitchen

Bagna Cauda With Spring Vegetables Recipe

Bagna cauda dip, the symbol of Piedmont cuisine

Bagna Càuda: A Delicious Dip from Piedmont

Bagna Cauda: The Ultimate Italian Anchovy and Garlic Dip Recipe