Red Wine Bagna Cauda with Crudités
This garnet sauce is Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with red wine. Italian for "hot bath," bagna cauda is served warm with crudités. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat. More Party Dip Recipes
Recipe Summary test
The bagna cauda can be prepared through Step 2 and refrigerated overnight. Reheat gently.
The richness of the olive oil in bagna cauda makes it ideal with tannic red wines—especially when the dip is made with a Piedmontese Nebbiolo, as in Cosentino's version.