Gluten-Free Bagna Cauda

Bagna cauda is a warm Piedmontese dip of olive oil gently infused with garlic and melted anchovies, brightened here with lemon. Serve it with raw and blanched vegetables for dipping.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

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 raw and blanched vegetables for dipping, extra virgin olive oil, garlic — and walks through 5 steps. Updated October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Bagna Cauda: When preparing this salads and sides recipe, anchovy fillets and Dijon mustard should both be labeled gluten-free, since some anchovies are packed with additives. Serve the warm dip with vegetables only, keeping any bread for dipping well away from the pot.

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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

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4 cups assorted raw and blanched vegetables for dipping (fennel, bell pepper strips, carrot sticks, radishes, broccoli florets, boiled small potatoes)
1 cup Extra virgin olive oil
6-8 cloves Garlic, thinly sliced
6 anchovy fillets, packed in oil, drained and finely minced
2 tbsp Fresh lemon juice
1 tsp Dijon mustard (verify GF) Shop
0.5 tsp Sea salt, or to taste
0.25 tsp Freshly ground black pepper, or to taste

Instructions

1 Wash and cut the vegetables into dipping-size pieces; blanch the broccoli and boil the small potatoes until tender. 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 vegetables around it for dipping.

Nutrition (per serving)

242

Calories

Protein

44g

Carbs

16g

Fat

Fiber

314mg

Sodium

Tips & Notes

Keep the heat very low in step 2. The garlic should turn soft and pale gold, not brown, or the bagna cauda tastes bitter.
Mash the anchovies against the side of the pan with a spoon so they melt fully into the warm oil.
Bagna cauda is meant to be eaten warm. Serve it in a small fondue pot or a bowl over a candle warmer, as is traditional in Piedmont.

Common questions

How long does Gluten-Free Bagna Cauda take?

Gluten-Free Bagna Cauda takes about 30 minutes: 10 minutes to prep and 20 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Bagna Cauda with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Bagna Cauda?

Check assorted raw and blanched vegetables for dipping, Extra virgin olive oil, Garlic, thinly sliced before they go into Gluten-Free Bagna Cauda. Anchovy fillets and Dijon mustard should both be labeled gluten-free, since some anchovies are packed with additives. Serve the warm dip with vegetables only, keeping any bread for dipping well away from the pot.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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