Recipe by Chasity Marini, General Manager at our Evanston shop.
"Use 1-3 cloves of garlic, being Italian I can’t get enough of it."
Mix all ingredients together and refrigerate for at least an hour so the flavors marinate. Enjoy as a sandwich or make it an appetizer by putting a dollop on a crostini. Top with fresh dill and a sprinkle of paprika.
Be mindful of how much salt you add, as the capers, olives, and preserved lemons are quite salty.
You can use fresh dill weed instead of dry, but use 3 tablespoons of fresh for every 1 tablespoon of dry.
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