Bagna Cauda Dip

      Strictly for anchovy lovers. Serve with crudités, such as carrots, green and red peppers, celery, cukes, broccoli and cherry tomatoes, holding crusty bread chunks underneath to catch the drips.

Yield: 4 servings

Sunday September 7, 1998

• 11 ounces, about 5 garlic heads, peeled and crushed
• 2 ½ cups milk
• 3 (2 ounce) cans flat anchovy fillets, drained
• ½ -⅓ cup E.V.olive oil

1.  In saucepan, simmer garlic in milk until tender and most milk is absorbed, about 40 minutes.

2.  Pour into food processor with anchovies, and with motor running, add oil in a stream.

3.  Pour into a pan and heat over moderate heat.

4.  Pour into a gravy boat to serve.