Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste; thin with water as needed. Serve with crudites.
Make Aioli. Stir in 3 tablespoons store-bought olive tapenade.
Make Aioli with orange juice instead of lemon. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli
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Photographs by Antonis Achilleos
Recipe courtesy Food Network Magazine, for 50 Game-Day Dips