Olive tapenade
4 servings
Ingredients
| Quantity | 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 |
Directions
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