olive tapenade
| Measure | Ingredient |
|---|---|
| 2 eaches | Anchovy Fillets |
| 1 cup | Black Olives; Chopped |
| 4 teaspoons | Worcestershire Sauce |
| ½ cup | Mayonnaise |
| ¼ cup | Fresh Parsley; Chopped, OR |
| 4 teaspoons | Dried Parsley; Crushed |
| ½ teaspoon | Salt |
| 1 tablespoon | Garlic; Minced |
| 3 tablespoons | Fresh Basil; Chopped, OR |
| 1 tablespoon | Dried Basil; Crushed |
Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well.
Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood
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