Bagna Cauda

Directions

1. 1
   Melt the butter in a small saute pan over medium-low heat.
2. 2
   Add the garlic, and cook until softened but not browned, 1 to 2 minutes.
3. 3
   Add the anchovies and oil, and reduce heat to low.
4. 4
   Cook, stirring occasionally, until the mixture is softened and lightly browned, about 20 minutes.
5. 5
   Remove from heat; let cool slightly.
6. 6
   Transfer the mixture to the jar of a blender, and add the milk; puree until thick and smooth, about 2 minutes.
7. 7
   Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.