It was tradition to stand around the table to dip.  Bread was eaten only with the vegetables and not allowed to be dipped as it would absorb too much of the butter and anchovies.  Should any of the sauce be left, the bread soakers would have the delightful job of wiping the pot clean with their bread.  The bread was frequently homemade for the occasion of a Bagna Cauda appetizer event.

The sauce was frequently used as a salad dressing, substituting olive oil instead of butter.  Pour and mix hot into salad.

For special sit-down occasions – lunch or dinner - the Bagna Cauda was used as a topping over polenta.  The polenta (consistency of mashed potatoes) was placed on an individual plate, covered with a few tablespoons of Bagna Cauda, and sprinkled with parmigiano cheese and pepper. 

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