[6] Raw or cooked vegetables are dipped into the sauce, which is typically kept hot on a serving table using a heat source such as a candle or burner.

[6] Additional foods used to dip into it include cabbage, celery, carrot, Jerusalem artichoke, pepper, fennel, and bread.

It is also a popular winter dish in central Argentina[13][14] and prevalent in Clinton, Indiana; Rock Springs, Wyoming; Coal City, Morris, and Benld, Illinois;[15] as there were many northern Italian immigrants to those places.

[16] Bagna càuda was also prepared in the coal-mining community of Madison County, Illinois[17] (including Collinsville,[18] Edwardsville, and Maryville), due to the numerous Italian immigrants that came there to work in the mines.

[6][19] The recipe is typical of Lower Piedmont, a geographical region of Piedmont, Italy, as in past centuries in that area it was very easy to obtain the salted anchovy, the fundamental ingredient, still used today in many typical Piedmontese recipes, especially among appetizers, for example, anciove al bagnet verd or al bagnet ross.