Crudites with Anchovy Dip

• 1 garlic clove, peeled
• 4 salted anchovy fillets packed in oil, rinsed and patted dry
• 1/3 cup whole milk
• 1 tablespoon plus 1 teaspoon champagne vinegar
• 1 teaspoon kosher salt
• 3 1/2 tablespoons extra-virgin olive oil
• Red or yellow Belgian endive, quartered lengthwise
• Celery, tough strings removed, cut into sticks
• Fennel bulbs, cut into wedges
• Small, thin carrots, peeled
• Breakfast and globe radishes
• Sugar snap peas, halved lengthwise
• Summer squash, cut into spears
• Red, yellow, or orange bell peppers, cut into sticks

1. Put the garlic in a small saucepan and cover with cold water.
2. Bring to a boil, then drain.
3. Repeat once, then put in a bowl of cold water.
4. When cool, drain again.
5. Puree the garlic in a blender with the anchovies, milk, vinegar, and salt until smooth.
6. With the machine running, add the oil in a steady stream.
7. Continue blending until smooth and creamy.
8. Transfer to a serving bowl and serve with crudites.
9. When serving raw bell peppers, I like to use a vegetable peeler to remove the paper-thin skin.
10. You can get rid of their slight bitterness that way.

garlic, oil, milk, champagne vinegar, kosher salt, extravirgin olive oil, red, celery, fennel bulbs, thin carrots, radishes, sugar, summer, red

Taken from www.epicurious.com/recipes/food/views/crudites-with-anchovy-dip-390657 (may not work)