Veggie Cubed Bagna Cauda

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A classic Spanish dish with a Japanese twist!


  • 1 clove garlic (peeled)
  • 1/4 cup extra virgin olive oil
  • 56 grams anchovy fillets in oil (patted dry)
  • 1/4 cup heavy cream
  • 120 grams carrot (peeled)
  • 120 grams English cucumber
  • 120 grams daikon (peeled)
  • 120 grams kabocha squash


  1. Blend garlic, olive oil and anchovies in a blender until smooth.
  2. Transfer to a bowl and whisk in cream until mixture has emulsified. Transfer to a dipping bowl and set aside.
  3. Cut vegetables into even bite size cubes and put in a microwave safe container. Alternatively, you can chop the vegetables into sticks.
  4. Close with a lid or seal with plastic wrap and microwave on high for 2-3 minutes, until vegetables are softer but still yielding a crunch.
  5. Transfer vegetables to a plate and build a cube by piling on different colors. Skip the building step if you are serving vegetable sticks.
  6. Serve with bagna cauda sauce.


Bana cauda is best served fresh.

Keywords: recipe, side, snack, easy, healthy

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