Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature, or reheat it gently in a saucepan.

　　

Ingredients

makes about 1 1/4 cups

　　2 tablespoons unsalted butter

　　3 large garlic cloves, roughly chopped

　　1/2 3-ounce tin anchovy fillets, drained and roughly chopped

　　1/3 cup olive oil

　　1 tablespoon milk

　　

Step 1

Melt the butter in a small sauté pan over medium-low heat. Add the garlic, and cook until softened but not browned, 1 to 2 minutes. Add the anchovies and oil, and reduce heat to low. Cook, stirring occasionally, until the mixture is softened and lightly browned, about 20 minutes. Remove from heat; let cool slightly.

　　

Step 2

Transfer the mixture to the jar of a blender, and add the milk; puree until thick and smooth, about 2 minutes. Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.