ANCHOIADE
Steps:
- In a blender, puree the chopped garlic, anchovies, olives, vinegar and lemon juice. With the machine running add olive oil and grapeseed oil to make a smooth sauce. Scrap the dip into a bowl and stir in the lemon zest. Season with pepper.Serve at ROOM temperature with quartered artichoke bottoms and other crudites.
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