Bagna Cauda Dip

The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. This is a Martha Stewart spin:

Let mellow overnight. Bring to room temp to serve. Makes 1.25c.

2T unsalted butter
3 large garlic cloves, fine chopped
3 oz anchovie fillets, rough chopped
1/3 c olive oil
1T milk

Melt butter add garlic 2 mins on med-low. Add anchovies and oil, reduce to low. Cook stirring occasionally til soft and lightly browned about 20 mins. Remove from heat, let cool. Add milk, puree til smooth. Store in airtight container up to 4 days.