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Bon Appétit

Tapenade Dip

4.0

(14)

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

  1. 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.)

TagsCondimentDipOliveBasilHerbs & SpicesAnchovyFishSeafoodGarlicRoot VegetableVegetableDairy FreeGluten FreeNut FreeKetoQuick30 Minutes or LessEasyMake AheadNo-CookFood ProcessorBon Appétit
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