Anchovy & Kalamata Olive Dip

1 cupPitted Kalamata olives or other brine-cured black olives
1 cupFresh basil leaves
6Wild Planet Anchovy Filets
2 tablespoonsDrained capers
2Garlic cloves, coarsely chopped
1 tablespoonFresh lemon juice
½ cupMayonnaise


Blend all ingredients except mayonnaise in processor until finely chopped.

Transfer to small bowl.

Mix in mayonnaise.

Season to taste with salt and pepper.

Note: Can be prepared 3 days ahead. Cover and refrigerate.

Makes about 1-1/3 cups.

Serve with sliced boiled potatoes, crostini or vegetables.

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