Definitions for "Bagna Cauda"
Keywords:  anchovies, garlic, dip, olive, butter
A metal "bath" half-filled with water which protects a dish requiring gentle heat from the fierce heat of the oven or over which you can melt ingredients (eg chocolate) without burning them.
A dip for raw vegetables made from butter, anchovies, garlic and oil.
Meaning "warm bath", this is a dip made of anchovies, olive oil, and garlic. Unlike the French anchoiade, this is served warm and is not emulsified. Bread and raw vegetables are served with this dip.