Gluten-Free Bagna Cauda
By the Gluten Free Recipes team ·
This vibrant gluten-free Bagna Cauda offers a warm, savory dip bursting with garlic and anchovy notes, perfect for dipping crisp vegetables or tender cooked grains. Its rich, emulsified sauce provides a satisfying depth of flavor that complements a variety of fresh produce.
At a glance: This easy salads and sides recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 8 ingredients — including assorted fresh vegetables or cooked gluten-free grains, extra virgin olive oil, garlic — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Bagna Cauda: When preparing this salads and sides recipe, exercise caution with packaged ingredients like anchovy fillets and Dijon mustard, as they can sometimes be processed in facilities that handle gluten. Always check for a gluten-free certification to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Bagna Cauda: This recipe is naturally free from gluten-containing grains. Always ensure any packaged ingredients, such as anchovy fillets or Dijon mustard, are certified gluten-free.
Ingredients
- 4 cups Assorted fresh vegetables (e.g., broccoli florets, carrot sticks, bell pepper strips, cherry tomatoes) or cooked gluten-free grains (e.g., quinoa, rice)
- 1 cup Extra virgin olive oil
- 6-8 cloves Garlic, thinly sliced
- 2-3 anchovy fillets packed in oil, drained and finely minced
- 2 tbsp Fresh lemon juice
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp Sea salt, or to taste
- 0.25 tsp Freshly ground black pepper, or to taste
Instructions
- 1
Prepare your dipping items by washing and cutting fresh vegetables into bite-sized pieces, or ensure your gluten-free grains are cooked and ready. Arrange these on a platter for serving.
- 2
In a medium saucepan over low heat, gently warm the extra virgin olive oil with the thinly sliced garlic. Cook for about 10-15 minutes, stirring occasionally, until the garlic is fragrant and just beginning to turn a pale golden color, being careful not to burn it. This infuses the oil with a delicate garlic essence.
- 3
Remove the saucepan from the heat and stir in the finely minced anchovy fillets. Continue to stir until the anchovies have dissolved into the warm oil, creating a savory base for the dip. This process should take about 2-3 minutes.
- 4
Whisk in the fresh lemon juice and Dijon mustard until well combined. Season the Bagna Cauda with sea salt and freshly ground black pepper to your taste, stirring until everything is thoroughly incorporated. The sauce should have a smooth, emulsified consistency.
- 5
Serve the warm Bagna Cauda immediately in a small serving bowl, placed in the center of the platter with the prepared vegetables or grains. Encourage guests to dip the fresh produce or grains into the warm, flavorful sauce for a delightful appetizer experience.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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