Olive Tapenadeappetizers, dips, seafood 2 anchovy fillets 1 cup black olives, chopped 4 teaspoon worcestershire sauce 1/2 cup mayonnaise 1/4 cup fresh parsley, chopped, or 4 teaspoon dried parsley, crushed 1/2 teaspoon salt 1 tablespoon garlic, minced 3 tablespoon fresh basil, chopped, or 1 tablespoon dried basil, crushed 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 |
