ANCHOVY DIP WITH CRUDITES

Anchovy Dip with Crudites image

Provided by Martha Stewart

Number Of Ingredients 14

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2 cloves garlic, peeled
8 salted anchovy filets packed in oil, soaked, and patted dry
2/3 cup whole milk
2 tablespoon plus 2 teaspoons Champagne vinegar
1 teaspoon coarse salt
7 tablespoons extra-virgin olive oil
Belgian endive, quartered lengthwise
Celery, peeled and cut into 3-inch-long pieces
Fennel bulbs, cut into wedges
Small, thin carrots, peeled
Breakfast and globe radishes
Sugar-snap peas, halved lengthwise
Summer squash, cut into 3-inch-long pieces
Red, yellow, or orange bell peppers, cut into 3-inch-long pieces

Steps:

Make the dip: Place garlic in a small saucepan and add enough water to cover; bring to a boil over high heat. Drain and repeat process. Meanwhile, prepare an ice-water bath. Drain garlic and transfer to ice-water bath until cooled.
Drain garlic and transfer to the jar of a blender along with anchovies, milk, vinegar, and salt; blend until smooth. With the machine running, add olive oil; blend until creamy and smooth. Serve with vegetables for dipping.