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Anchovy Dip with Crudites

  • 8servings

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, H, C
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cloves garlic, peeled

  2. 8 salted anchovy filets packed in oil, soaked, and patted dry

  3. 2/3 cup whole milk

  4. 2 tablespoon plus 2 teaspoons Champagne vinegar

  5. 1 teaspoon coarse salt

  6. 7 tablespoons extra-virgin olive oil

  7. Belgian endive, quartered lengthwise

  8. Celery, peeled and cut into 3-inch-long pieces

  9. Fennel bulbs, cut into wedges

  10. Small, thin carrots, peeled

  11. Breakfast and globe radishes

  12. Sugar-snap peas, halved lengthwise

  13. Summer squash, cut into 3-inch-long pieces

  14. Red, yellow, or orange bell peppers, cut into 3-inch-long pieces

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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