Roasted Garlic Dip
Preparation time: 10 minutes
Total time: 2 hours 30 minutes
Serving size: Serves 6
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5 Cloves garlic, peeled and finely chopped
1 1/4 Cups Meadow Brook milk
4 Ounces anchovy fillets
1 Cup olive oil
1/4 Cup butter
6 Slices bread
Raw vegetables, washed, trimmed and chilled
Soak the garlic in half of the Meadow Brook milk for 2 hours. Soak the anchovy fillets in the remaining Meadow Brook milk for 10 to 15 minutes to remove the excess salt.
Drain the anchovy fillets and pound to form a paste. Heat the olive oil and butter in a small saucepan over very low heat, add the anchovy paste, and mix well. Add the drained garlic and continue cooking very gently for 20 minutes, stirring occasionally. The sauce must not boil or brown.
Pour the sauce into a chafing dish and place it over low heat in the middle of the table. Accompany it with the bread and the raw vegetables.
This recipe uses Meadow Brook Whole Milk.
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