What a great dip to welcome springtime!
I chose to make this dip because I still had some purple cauliflower left and decided to get some baby veggies to go with it.
The vegetables are cooked in boiling salted water, one variety at a time until cooked to your liking
and then plunged in a bowl of ice water to stop the cooking process and maintain the bright colors of the veggies.
For this presentation I used the green and yellow baby squash, broccolini, green beans, baby zucchini,
purple cauliflower, brussel sprouts, and purple, red and yellow miniature potatoes.
Now these baby veggies are a bit pricey, but the good news is... you don't need that many... just a few of each!
And if they are not available, you can use slices of yellow or zucchini squash and any other vegetables you choose.
While you are cooking your veggies... here is what you will need for the dip:
24 unpeeled GARLIC CLOVES (mine were fairly good-sized so I used about 14)
2 Tbsp. BUTTER
1 (2-ounce) can ANCHOVY FILLETS, (oil drained and discarded) chopped
1/3 c. EXTRA-VIRGIN OLIVE OIL
SALT and PEPPER, to taste
Simmer garlic cloves (unpeeled) in a medium saucepan of salted water until tender, 20-25 minutes.
Drain, cool, and peel.
Place garlic in a shallow bowl; mash with the back of a fork until smooth. (The garlic becomes very soft and mild tasting.)
Melt butter in skillet over medium heat.
Add anchovies and stir 1 minute.
Add garlic, then whisk in olive oil.
Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate).
Season with salt and pepper.
Serve the warm dip with the vegetables.
(This recipe is from Bon Appetit magazine)