Tapenade dip
Yield: 6 Servings
Ingredients:
- 1/2 (45g) can drained anchovy -fillets
- 1 tb Drained capers
- 12 Pimento-stuffed green olives
- 1/2 ts Seasoned pepper
- 1/3 c Olive oil
- 1 Egg yolk
Instructions:
Blend or process anchovies capers olives seasoned pepper and 2 tablespoons of the oil until well combined. Add egg yolk blend until just combined. Add remaining oil in thin stream while the motor is operating. Refrigerate until served. Good with fresh vegetable sticks. Source: Australian Woman's Weekly Mediterranean Cookbook Posted by Linda Davis
