Tapenade Dip

• 1 cup pitted Kalamata olives or other brine-cured black olives
• 1 cup fresh basil leaves
• 6 canned anchovy fillets
• 2 tablespoons drained capers
• 2 garlic cloves, coarsely chopped
• 1 tablespoon fresh lemon juice
• 1/2 cup mayonnaise

1. Blend all ingredients except mayonnaise in processor until finely chopped.
2. Transfer to small bowl.
3. Mix in mayonnaise.
4. Season to taste with salt and pepper.
5. (Can be prepared 3 days ahead.
6. Cover and refrigerate.)

olives, fresh basil, anchovy fillets, capers, garlic, lemon juice, mayonnaise

Taken from www.epicurious.com/recipes/food/views/tapenade-dip-5674 (may not work)