tapenade dip
- Categories
- Dip
- Middle east
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| ½ | (45g) can drained anchovy fillets |
| 1 tablespoon | Drained capers |
| 12 | Pimento-stuffed green olives |
| ½ teaspoon | Seasoned pepper |
| ⅓ cup | Olive oil |
| 1 | Egg yolk |
Blend or process anchovies, capers, olives, seasoned pepper and 2 tablespoons of the oil until well combined. Add egg yolk, blend until just combined. Add remaining oil in thin stream while the motor is operating. Refrigerate until served. Good with fresh vegetable sticks.
Source: Australian Woman's Weekly, Mediterranean Cookbook Posted by Linda Davis
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