TAPENADE DIP (SALLYE)
From The Silver Palate Cookbook by Julee Ross and Sheila Lukins, still and always two of my favority healthy chefs.
1/2 cimported black olives, pitted
1/4 cimported green olives, pitted
4 mediumanchovy fillets
2 Tbspcapers, thoroughly drained
2 Tbspoil-packed tuna, drained
1 Tbsplemon juice
1 cfresh basil leaves, rinsed and patted dry
1/4 cextra virgin olive oil
1/4 cmayonnaise (dukes, hellmans or homemade optional)
How to Make TAPENADE DIP (SALLYE)
- Combine black and green olives, anchovies, garlic, capers, tuna, lemon juice and basil in food processor.
Process until smooth
- With the motor still running, drizzle in the oil then add the mayonnaise and blend until a nice fluffy sauce.
Taste and correct seasoning as necessary
- Scrape dip into a serving bowl and cover.
Refrigerate until ready to serve
Tapenade will keep refrigerated for up to a week
- Note: If fresh basil is not available, substitute 1 cup fresh parsley and 2 teaspoons dried basil.
Good served with pita chips, individual leaves of endive as scoops, or garlic rounds