<em>Bagna Càuda</em> (Northern Italian Anchovy-Garlic Dip) Recipe

Ingredients (6)

• 1 head garlic, peeled (about 14 medium cloves; 60g once peeled)
• 1 cup (235ml) milk or water (see note)
• 1/2 cup (120ml) extra-virgin olive oil
• 100g high-quality oil-packed anchovy fillets (about 30 fillets)
• Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping
• 1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)