1 cup canola oil
4 cloves young garlic, coarsely chopped
4 anchovy fillets, mashed with a fork
9 dried red finger chiles
6 scallions, thinly sliced
1/2 cup minced fresh dill
1/2 cup minced Italian flat-leaf parsley
1 cup sour cream
1 cup Mediterranean full-fat yogurt
Juice of 1 lemon
Big pinch brown sugar
Pinch sea salt and freshly ground pepper
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