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Olive tapenade

Servings: 4

Ingredients:

• 2 Anchovy Fillets
• 1 c Black Olives Chopped
• 4 ts Worcestershire Sauce
• 1/2 c Mayonnaise
• 1/4 c Fresh Parsley Chopped OR
• 4 ts Dried Parsley Crushed
• 1/2 ts Salt
• 1 tb Garlic Minced
• 3 tb Fresh Basil Chopped OR
• 1 tb Dried Basil

Instructions:

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

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