This is inspired by the dip served at Ca'Brea in Los Angeles. Try it with sliced boiled potatoes, crostini or vegetables.
Recipe information
Yield
Makes about 1 1/3 cups
Ingredients
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
Preparation
Blend all ingredients except mayonnaise in processor until finely chopped. Transfer to small bowl. Mix in mayonnaise. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
