One of the most famous Italian hot dips hails from Piedmont, the northwest region of Italy. Perfect to serve on your next get together with friends and family!
Mix the sliced garlic with the milk in a pot and bring to a boil.
When the milk boils, turn down the heat to low and let it cook for 15-20 minutes, until the garlic is soft.
In another pot, warm half the olive oil on very low heat. When it is warm, add the anchovies and mix with a wooden spoon until they are broken into pieces.
Add the garlic and milk to the anchovies.
Mix the ingredients and add the rest of the olive oil; do not allow the cream to boil.
Dip cut, raw vegetables in the bagna cauda and enjoy!