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Tapenade Dip




Source of Recipe


from an unnamed rdj reader


Recipe Introduction


Inspired by the dip served at Ca'Brea in Los Angeles.
Try with sliced boiled potatoes, crostini or vegetables.
Tapenade Dip

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

Blend all ingredients except mayonnaise in a blender/food
processor until finely chopped. Transfer to small bowl.
Mix in mayonnaise. Season to taste with salt and pepper.
Makes about 1 1/3 cups.

Note:
May be prepared 3 days ahead. Cover and refrigerate.

from Bon Appetit September 1998