Buttermilk Bagna Cauda

• 3 garlic cloves, peeled and halved lengthwise
• 2 sprigs thyme
• 3 tablespoons unsalted butter
• 4 anchovy fillets
• 1/4 cup olive oil
• 1 pinch salt, more if needed
• 2 tablespoons buttermilk
• Fresh and lightly blanched vegetables, like asparagus, green beans, cauliflower, Romanesco broccoli, small carrots, etc., at room temperature

1. Drop the garlic and thyme into a small saucepan, add the butter and melt over low heat. Simmer the garlic (pulling the pan off the heat if the butter ever bubbles actively) until it's softened, about 10 minutes.
2. Add the anchovies and mash with a wooden spoon to dissolve them. Stir in the olive oil and let heat through. Season with salt -- taste as you go!
3. Whisk in the buttermilk. Serve with a platter of vegetables.

garlic, thyme, unsalted butter, anchovy, olive oil, salt, buttermilk, vegetables

Taken from food52.com/recipes/5108-buttermilk-bagna-cauda (may not work)