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This dip can look quite festive when served with only green and white vegetables, such as zucchini, jícama, asparagus, broccoli, cauliflower, green peppers, mushrooms, scallions, endive, and cucumber.
Prep time: 10 minutes
Cooking time: 30 minutes
You Will Need
2 heads garlic (about 30 cloves)
2 cups whole milk
1 can (2 ounces) flat anchovy fillets, drained
1/2 cup extra-virgin olive oil
3/4 teaspoon ground black pepper, or to taste
What to Do
1. Separate cloves of garlic and peel. In large saucepan over medium heat, bring milk and garlic to a boil. Reduce heat to low and simmer, uncovered, until milk is reduced by half, about 30 minutes.
2. Pour milk and garlic into a food processor or blender. Add anchovies and puree until smooth. With motor running, slowly pour in olive oil. Add pepper. Refrigerate until ready to serve.
Serves: 8
Per 1/4 cup serving:
Calories 189, Saturated Fat 3g,
Total Fat 20g, Protein 5g,
Carbohydrate 7g, Fiber 0g,
Sodium 255mg,
Cholesterol 14mg
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