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Olive tapenade

Yield: 4 servings

Ingredients:

• 2 ea 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

Instructions:

OR 1 tb 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

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