Creamy Anchoïade with Crudités

• FAST
• HEALTHY
• MAKE-AHEAD

Ingredients

1. One 3-ounce jar anchovies packed in olive oil, drained and chopped
2. 3 large garlic cloves, chopped
3. 1/2 cup extra-virgin olive oil
4. Assorted vegetables for dipping, such as thinly sliced black radishes, fennel wedges, treviso leaves and florets of broccoli romanesco

1. In a mini food processor or blender, puree the anchovies with the garlic. With the machine on, pour in the olive oil until blended. Transfer the anchoïade to a serving bowl; serve with the vegetables.