Creamy Anchoiade with Crudites

• One 3-ounce jar anchovies packed in olive oil, drained and chopped
• 3 large garlic cloves, chopped
• 1/2 cup extra-virgin olive oil
• Assorted vegetables for dipping, such as thinly sliced black radishes, fennel wedges, treviso leaves and florets of broccoli romanesco

1. In a mini food processor or blender, puree the anchovies with the garlic.
2. With the machine on, pour in the olive oil until blended.
3. Transfer the anchoiade to a serving bowl; serve with the vegetables.

anchovies, garlic, extravirgin olive oil, vegetables

Taken from www.foodandwine.com/recipes/creamy-anchoiade-crudites (may not work)