Olive tapenade

Yield: 4 servings

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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