Name: Tapenade Dip
Yield: Makes about 1 1/3 cups
Ingredients: 1 cup pitted Kalamata olives or other brine-cured black olives; 1 cup fresh basil leaves; 6 canned anchovy fillets; 2 tablespoons drained capers; 2 garlic cloves, coarsely chopped; 1 tablespoon fresh lemon juice; 1/2 cup mayonnaise

This is inspired by the dip served at Ca'Brea in Los Angeles. Try it with sliced boiled potatoes, crostini or vegetables.

Recipe information

Yield
Makes about 1 1/3 cups

Ingredients

1 cup pitted Kalamata olives or other brine-cured black olives

1 cup fresh basil leaves

6 canned anchovy fillets

2 tablespoons drained capers

2 garlic cloves, coarsely chopped

1 tablespoon fresh lemon juice

1/2 cup mayonnaise

Preparation

Blend all ingredients except mayonnaise in processor until finely chopped. Transfer to small bowl. Mix in mayonnaise. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)