Slice garlic into very thin slices and put it in a bowl with milk. Set aside.(This is optional, to help soften the garlic and does not go into the bagna cauda.)

In a sauce pan melt oil and butter over very low heat to avoid a boil.

Drain milk and add garlic. Allow garlic to slowly meld into the oil to form a smooth paste, about 20 minutes stirring several times.

Add chopped anchovies and mash into the olive oil and garlic. Stir occasionally until anchovies dissolve and blend in with the garlic.

Serve with raw seasonal veggies or as a drizzle over crusty bread.