Peel 1 garlic clove.

Place the garlic clove in a small saucepan and cover with cold water.

Bring the water to a boil, then drain the water.

Repeat the boiling and draining process once.

Place the boiled garlic in a bowl of cold water.

Let the garlic cool in the water, then drain again.

Rinse and pat dry 4 salted anchovy fillets packed in oil.

Puree the garlic, anchovies, 1/3 cup milk, 1 tbsp + 1 tsp champagne vinegar, and 1 tsp kosher salt in a blender until smooth.

With the blender running, slowly add 3 1/2 tbsp extra-virgin olive oil in a steady stream.

Continue blending until the mixture is smooth and creamy.

Transfer the anchovy dip to a serving bowl.

Serve the anchovy dip with an assortment of crudités, such as red or yellow Belgian endive, celery sticks, fennel wedges, thin carrots, radishes, sugar snap peas, summer squash spears, and bell pepper sticks.

Optionally, peel raw bell peppers with a vegetable peeler to remove the skin and reduce bitterness.