Italian appetizer / warm sharing dip
A classic Piedmontese warm dip made with garlic, anchovies, olive oil, and butter, served with crisp vegetables and bread. This version keeps the texture silky and mellow, with a refined presentation on a matte black plate for a gourmet, modern look.
Recipe video
Peel the garlic cloves, cut them in half lengthwise, and remove the small green germ inside each clove. This helps the final dip taste sweeter and gentler.
Put the garlic in a small saucepan with the milk. Set over very low heat and cook gently for 15–20 minutes, until the cloves are very soft. Do not let the milk boil hard.
Drain the garlic well, then mash it into a smooth paste with a fork or small pestle.
Finely chop the anchovies.
In a small heavy saucepan or heatproof serving pot, warm the olive oil and butter together over the lowest possible heat.
Add the chopped anchovies and stir slowly until they melt into the oil.
Add the mashed garlic and stir continuously for 5–8 minutes until the mixture becomes creamy and glossy. Keep the heat very low; the dip should never fry or brown.
Add a tiny pinch of black pepper if needed. Taste before adding salt, because anchovies are already salty.
Transfer the dip to a warmed small pot, fondue pot, or heatproof bowl set over a tea light or very gentle warmer so it stays fluid.
Arrange the vegetables and toasted bread around the warm pot on a matte black serving plate or platter. Dip and serve immediately.
