Bagna Cauda

1. 1

   Melt the butter in a small saute pan over medium-low heat.

2. 2

   Add the garlic, and cook until softened but not browned, 1 to 2 minutes.

3. 3

   Add the anchovies and oil, and reduce heat to low.

4. 4

   Cook, stirring occasionally, until the mixture is softened and lightly browned, about 20 minutes.

5. 5

   Remove from heat; let cool slightly.

6. 6

   Transfer the mixture to the jar of a blender, and add the milk; puree until thick and smooth, about 2 minutes.

7. 7

   Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.

No additional tips available.