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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is inspired by the dip served at Ca'Brea in Los Angeles. Try it with sliced boiled potatoes, crostini or vegetables. 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 |
Directions:
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.)
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